Recipe: Fish and Potato Combo with Creamy Mushroom Sauce (1980)

FISH AND POTATO COMBO

"Chunks of fish, lightly browned potatoes combine with vegetables in a creamy mushroom sauce."

1 (16 ounce) package frozen cod or haddock fillets
4 small potatoes (1 pound)
2 medium onions
1/4 cup vegetable oil
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup water
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package frozen peas and carrots
1/2 pint cherry tomatoes
1 small lemon, cut into 4 wedges

Remove frozen fish fillets from freezer; let stand at room temperature 15 minutes to thaw slightly.

Meanwhile, cut unpeeled potatoes into thin slices; thinly slice onions.

In 12-inch skillet over medium-high heat, in hot oil, cook potatoes and onions until lightly browned. With pancake turner, turn potato mixture occasionally.

Stir in soup, water, wine, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes, gently stirring occasionally.

With sharp knife, cut frozen fish fillets into bite-size chunks; add fish and frozen peas and carrots to potato mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork and vegetables are tender.

Add cherry tomatoes; heat through. Serve with lemon wedges.

Makes 4 servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook, Good Housekeeping magazine, May 1980