You may also like
Categories:
onion green pepper mushrooms garlic stalks celery carrots cauliflower broccoli floret zucchini oregano parsley basil pepper white sauce butter flour milk cream grated Monterey sour cream chicken bouillon
Viewed: 51 - Published at: 2 years agoIngredients
- 1 onion
- 1 green pepper
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- 2 stalks celery
- 2 carrots, sliced
- 1/2 cup cauliflower, pieces
- 1/2 cup broccoli floret
- 1 zucchini, sliced
- 1 teaspoon oregano
- 2 teaspoons parsley
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 1 lb halibut, cut into chuncks
- White Sauce
- 2 tablespoons butter
- 2 -3 tablespoons flour
- 1 cup milk
- 1/2 cup half-and-half cream
- 1 cup grated monterey jack cheese
- 1/2 cup sour cream
- 1 tablespoon chicken bouillon
Method
- Saute together onion, pepper, mushrooms, garlic and celery for a few minutes.
- Add carrots, cauliflower, broccoli and zucchini. stir and cook over low heat until tender.
- Add oregano, parsley, basil and pepper. Stir in halibut chunks and simmer while preparing white sauce.
- Over low heat melt butter, add flour; stir until soaked with the butter. Slowly add milk and half&half, stir until thickens.
- Add Monterey Jack Cheese, sour cream and chicken bouillon. Stir until cheese is melted.
- Add sauce to vegetable and fish mixture, stir all together.
- Serve over fettucini noodles.
