- 1 pound bluefish skinless fillets, cut into 1-inch pieces
- 3 tablespoons butter
- 1 ½ cups potatoes, diced, ½-inch pieces
- ½ cup carrots, shredded
- ½ teaspoon salt
- ¼ teaspoon white pepper, freshly ground
- 32-ounces chicken broth
- ½ cup water
- ¼ teaspoon Tabasco sauce
- ½ cup cooked rice
- 1 tablespoon fresh parsley, chopped
Melt butter in a medium saucepan. Add potatoes and sauté until lightly browned about 5 minutes. Add carrots and sauté for 2 minutes. Add salt, pepper, broth, water and Tabasco. Simmer until vegetables are slightly tender, about 10 minutes.
Add rice and fish and cook until fish is done about 8 minutes. Sprinkle with parsley.
Contributed by Joyce Taylor MM2