Chuck's "Fishy Sauce"

Chuck's Fishy Sauce

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Cindy McLaughlin


Contributed by: Chuck Farmer


☆☆☆☆☆ 0 votes

Make 4 cups
15 Min
45 Min


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

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.

Printable Recipe Card

About Chuck's "Fishy Sauce"

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

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