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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. smoked haddock or smoked cod fillets
2 tbsp. margarine or butter
1 sm. onion, chopped
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup milk
2 tsp. cornstarch
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Directions:
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Cut fish into 1 inch pieces, removing any bones and skin. Heat margarine in skillet until melted, add fish and onion. Sprinkle with salt and pepper. Cook and stir 5 minutes.
Stir milk gradually into cornstarch in 1 quart saucepan; heat to boiling, stirring constantly. Boil and stir 1 minutes. Pour over fish. Simmer uncovered until fish flakes easily with fork, 3 to 5 minutes. Serve with boiled or baked potatoes if desired. 4 servings.
Betty Crocker’s new International Cookbook
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Comments from olga
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This traditional Scottish dish often is served as breakfast, but with potatoes it makes a substantial main meal. The name comes from Findon—a village renowned for the industry of curing fish. “Haddie” is a slang term for haddock.
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