Ingredients
4 cups Fish-3 cups Salmon 1 cup White Fish
1 Quart Water
1 tbsp margarine
2 cups Diced Celery
1 cup Diced Onion
½ tbsp Black Pepper
3 cloves Sliced Garlic
2-1/4 cups Sliced Carrots
6 cups Potatoes – cut into ¼-1/2” cubes
1 cup Frozen Corn
1 tbsp margarine
4 tbsp flour
3 cups Milk
Directions
1-Boil 1 quart water, drop in the Fish and bring back to a boil until the fish “falls” apart, this will make your stock.
2-Put 1 tbsp Margarine into a cast Iron skillet and let it slowly melt, add Celery and Onion. After they begin to steam cover and let them cook until they are translucent. Add Pepper the Garlic and stir. Put this into your crock pot.
3-Turn off the heat. Put 1 tbsp Margarine into the cast iron pan and let it melt. Turn the heat onto low then sprinkle 4 tbsp. Flour over the margarine to make a rue. (I use Land O Lakes it has never made my gravy or sauce separate).
4-Take a calender and strain the water off the fish directly into the hot frying pan of rue to make the thickening for your soup. Allow this to come to a soft boil for about 3-4 minutes. Pour over the Fish, onion and celery in your crock pot.
5-Boil your Carrots and Potatoes until they are softened then add them to the Crockpot.
6-Pour the 3 cups of Milk into the Crockpot and add the corn.
This recipe is my own as well as the photo.
~~ Happy Ash Wednesday ~~