1 c diced carrots (4 oz)
1 c diced onions (6 oz)
2 T mild drippings like chicken or tallow, or olive oil
2 t garlic powder
3/4 t thyme
1 can diced tomatoes (about 2 cups)
2 lbs Pollack, cut into 1” pieces (or a variety or a different kind, doesn’t matter)
4 c chicken broth
1 T parsley flakes
Salt and pepper to taste

In a large, heavy saucepan, cook the carrots and onion in the drippings, until the onion is translucent but not browned, about 5 minutes.

Add the garlic powder, thyme and tomatoes and simmer for 5 minutes.

Add the fish and simmer the mixture for another 5 minutes.

Add the chicken broth, bring to a boil and simmer it for 5 minutes more.

Stir in the parsley, salt and pepper, and serve.



Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BUDGETMAW.

 

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