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Ingredients
| orange roughy fish: 1 lb |
| leeks: 1 cup |
| onions (chopped): 1 cup |
| shiitake mushrooms: 1 lb (button mushrooms) |
| asparagus: 1/2 spear |
| garlic: 1 clove |
| margarine (oleo): 1/4 cup (butter) |
| all-purpose flour (unsifted): 1/4 cup |
| dried thyme (ground): 1/4 tsp (fresh thyme) |
| ground savory: 1 tsp |
| chicken broth: 12 oz |
| whole milk: 3/4 cup |
| swiss cheese (diced): 1/2 cup |
Fish-asparagus bisque
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan or Dutch oven cook leeks or onion, mushrooms, asparagus, and garlic in margarine or butter for 6 to 8 minutes or until vegetables are crisp-tender. Stir in flour, thyme, and savory. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Add the fish. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes more or until fish flakes easily with a fork. Stir in cheese. Makes 4 servings.