another fresh seafood idea

• 1 ½ pounds striped bass fillets, skinless
• 4 tablespoons butter
• ⅓ cup green onions, sliced, including tops
• 1 ½ cups russet potatoes, diced
• 32-ounces chicken broth
• 1 teaspoon salt
• ½ teaspoon white pepper, freshly ground
• 1 cup milk
• 1 cup heavy cream
• 1 tablespoon fresh parsley, minced

Poach fish in lightly salted water. Flake and set aside.

In a medium saucepan, melt butter. Sauté onions and potatoes until tender. Add broth, salt and pepper. Bring to a simmer. Stir in milk, then cream. Heat, but do not boil.

Add flaked fish and cook only until fish is heated about 10 minutes.  Garnish with parsley.

Contributed by Joyce Taylor

MM2