Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Vegetable oil -into 1-inch pieces
1/2 c Chopped onion 1/4 lb Bay scallops
1/4 ts Dried thyme, crushed 2 c Skim milk
2 sm Potatoes, peeled and diced 2 1/2 ts Cornstarch
1/2 c Chopped green bell pepper 1/2 ts Salt
1 c Water Ground black pepper, to
3/4 lb Flounder fillets, cut -taste

Heat the oil in a medium saucepan over medium-high heat. Cook the
onion and thyme for about 3 minutes, until the onion is soft. Add
the potatoes, green pepper and water. Bring to a boil, then reduce
the heat and simmer, covered, until the potatoes are almost tender,
about 10 minutes. Add the flounder and scallops. Cook, covered, for
about 8 minutes. Combine the milk, cornstarch, salt and pepper in a
small bowl and mix well. Stir the mixture into the soup and simmer
for about 5 minutes, stirring occasionaly, until the fish is tender
and the soup is thickened slightly. Serve hot.

Makes 4 (1 1/4-cup) servings.

Per serving: 250 Calories; 25 g Protein, 6 g Fat.

["Eat Well, Be Well Cookbook"; Metropolitan Life] [Recipes for Healthy
Living; Press Staff Report] [Asbury Park Press; March 25, 1987]

Posted by Fred Peters.

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