Chuck's "Fishy Sauce"

Chuck's Fishy Sauce Recipe

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Cindy McLaughlin


Contributed by: Chuck Farmer

☆☆☆☆☆ 0 votes
Make 4 cups
15 Min
45 Min


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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"


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