chuck's "fishy sauce"

How To Make chuck's "fishy sauce"

• 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.
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