lb.
cod fillets (thawed, if frozen), cut into 1 1/2-inch pieces
2
tbsp.
butter
1/2
lb.
unpeeled Yukon gold potatoes, diced
1
small onion, diced
1
small red bell pepper, cut into strips
1/2
cup
sliced celery
1/4
cup
shredded carrot
3
tbsp.
flour
4
cups
milk
1
tsp.
salt
1/2
tsp.
powdered mustard
1/4
tsp.
black pepper
1
tsp.
Worcestershire sauce
1
cup
light cream
Chopped parsley, oyster crackers (optional)
Directions
Bring 4 cups water to boiling in large skillet. Add cod; cover and simmer 7 minutes or until fish flakes with a fork. Remove cod from skillet with slotted spoon and set aside; keep warm.
Melt butter in large heavy saucepan; add potatoes, onion, bell pepper, celery and carrot. Sauté 5 minutes, stirring often. Stir in flour; gradually blend in milk with wire whisk. Stir in salt, mustard, black pepper and Worcestershire sauce. Reduce heat and simmer 20 minutes or until vegetables are tender.
Add reserved cod and cream. Heat through, stirring occasionally.
If desired, garnish with chopped parsley and serve with oyster crackers.
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