Triggerfish Cream Soup

Recipe

• 1 ½ pound triggerfish fillets, skinless, cut into ½-inch pieces
• 2 tablespoons butter
• ¼ cup finely chopped green onions, including tops
• ¼ cup carrot slivers
• 3 tablespoons finely chopped green pepper
• ¾ teaspoon salt
• ½ teaspoon freshly ground white pepper
• 1 cup chicken stock
• 2 cups milk
• 1 cup heavy cream
• 1 ½ teaspoons Worcestershire sauce
• ½ teaspoon Tabasco sauce

Melt butter in a medium saucepan. Sauté onions, carrots and green pepper until tender. Add milk gradually, stir in heavy cream and chicken stock.  Add salt, pepper, Worcestershire and Tabasco. Heat, do not boil.  Stir in fish and cook until done about 5 minutes.

Contributed by Joyce Taylor MM2