Ingredients
5 tablespoons butter, divided use
1 medium onion, chopped
1 clove garlic, chopped
1 teaspoon fresh or 1/2 teaspoon dried thyme, optional
1 tablespoon fresh chopped parsley, optional
1 pound fish such as snapper or cod, cut into large chunks
1 cup milk
1 cup half and half
1 potato, chopped into bite size pieces and boiled until tender
1 small (8-ounce) can corn
1 TBS corn starch
salt and pepper
Preparation
In 3 tablespoons butter, saute onion and garlic (and thyme and parsley, if desired) until soft. Push to edges of pan. Season fish with 1 teaspoon salt and 1 teaspoon freshly cracked pepper, and saute at medium-high heat for 5 minutes until exterior is slightly browned. Add milk, half and half, and corn starch; heat until scalding but do not boil. Simmer 10 minutes, or until fish is cooked through. Add potato and corn, simmer 5 minutes until hot. Add salt and pepper to taste. Cut remaining 2 tablespoons butter into pieces and float on top. Serve with salad and crusty bread.
