Chuck's Fishy Sauce Recipe

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Chuck's "Fishy Sauce"

Cindy McLaughlin

By
@GrammiMac

Contributed by: Chuck Farmer


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Rating:

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Serves:

Make 4 cups

Prep:

15 Min

Cook:

45 Min

Method:

Saute

Ingredients

3/4 lb
leeks
1 medium
onion, chopped
2 Tbsp
butter
2 large
potatoes, chopped
3 c
chicken stock
2 c
light cream or half & half
1 c
yogurt, plain
1 dash(es)
tabasco
1 bunch
chives, chopped
1 stalk(s)
asparagus, optional

Directions Step-By-Step

1
Strip outer portion of leek, wash well, slice in half lengthwise.
2
Heat the leeks and onions in butter "until transparent", don't brown.
3
Add potatoes and chicken stock, heat to boiling, then reduce to simmer. Cook uncovered until potato pieces are tender, about 30 minutes or so.
4
Puree the whole mess in a blender. Run through sieve, or old stocking if so inclined.
5
Add cream (Arf-n-arf) and tabasco, stir well.
6
Chill well.
7
Stir in yogurt just before serving. Float some chives on top.
8
On M/S FANTASY, they cut a thin (about a pencil width) asparagus tip into pieces about 3/8" long. Stir into the "fishy sauce". Tasted great.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: American
Hashtag: #lent