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Ingredientes
- 2 lrg Red potatoes - (abt 1 lb)
- 1 med Onion minced
- 1/4 c. Minced celery
- 3 Tbsp. Margarine or possibly butter
- 2 c. Water
- 1 can Whole tomatoes - (16 ounce) liquid removed
- 1/2 c. White wine
- 1 tsp Salt
- 1 dsh Freshly-grnd black pepper
- 3 Tbsp. All-purpose flour
- 1/4 c. Cool water
- 1/2 c. Half-and-half
- 1 lb Panfish fillets
Direcciones
- Peel potatoes; cut into 1/4-inch cubes. Set aside.
- In 3-qt saucepan, cook and stir onion and celery in margarine over medium heat till tender-crisp, about 5 min. Add in potato cubes, 2 c. water, the tomatoes, wine, salt, and pepper. Blend flour into 1/4 c. cool water; stir into vegetable mix. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, till potatoes are tender, 20 min.
- Stir in half-and-half. Cut fillets into 1-inch pcs. Add in to soup. Cover and simmer, stirring gently one or possibly two times, till fish flakes easily, about 8 min.
- This recipe yields 4 to 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 109 | 35% |
| Total Fat 12.37g | 15% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 1.56g | |
| Cholesterol 11mg | 4% |
| Sodium 784mg | 33% |
| Potassium 1056mg | 30% |
| Total Carbs 40.36g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.42g | 3% |
| Protein 5.71g | 9% |
