Triggerfish Cream Soup

Recipe

• 1 ½ pound triggerfish fillets, skinless, cut into ½-inch pieces
• 2 tablespoons butter
• ¼ cup green onions, including tops, finely chopped
• ¼ cup carrot slivers
• 3 tablespoons green pepper, finely chopped
• ¾ teaspoon salt
• ½ teaspoon white pepper, freshly ground
• 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