Melting cheese into poaching liquid makes a quick, smooth sauce. You can substitute a dry white wine for half of the stock. Serve with green beans and roasted squash. A boiled potato tossed in parsley can't be beat as the starch.
- Portion size 4 servings
- 1 cup fish stock
- 1 cup chicken stock
- 1 onion minced
- 1 lb haddock fillet
- 1/4 teaspoon pepper
- 1/4 cup light cream cheese cubed
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
In skillet, bring stock, 1/4 cup (50 mL) water and onion to boil; reduce heat, cover and simmer for 5 minutes. Arrange haddock over onion mixture; season with pepper. Cover and steam, basting twice, for 5 to 7 minutes or until fish flakes easily when tested with fork.
With slotted lifter, transfer fish to plates; keep warm. Boil liquid for 2 minutes; stir in cheese, whisking until thickened and smooth, about 2 minutes. Spoon over fish. Sprinkle with dill and chives.
Nutritional facts <b>Per serving:</b> about
- Protein 24 g
- Calories 150.0
- Total fat 5 g
- Total carbohydrate 2 g