|2 cups / 500 ml||Diced Potatoes|
|3 cups / 750 ml||Water|
|1/4 cup / 50 ml||Grated Carrot or Turnip|
|1/3 cup / 80 ml||Chopped Onion|
|1 cup / 250 ml||Evaporated Milk|
|1/2 tsp / 2 ml||Sugar|
|1 lb / 500 g||Haddock Fillets, fresh or frozen|
|2 tsp / 10 ml||Butter|
|1/2 tsp / 2 ml||Prepared Mustard|
|2 drops||Worchestershire sauce|
|1/8 tsp / 0.5 ml||Pepper|
|3/4 cup / 180 ml||Milk 2% (optional)|
DirectionsCut each Haddock fillet into 3 or 4 pieces. Place butter, onion, potato, turnip or carrot, water, pepper and sugar in a covered pot and boil gently until potatoes are almost cooked about 10 to 15 minutes. Add fish and simmer gently until fish is cooked about 5 - 10 minutes. Add evaporated milk reheat slowly but do not boil. (you can add the 2% milk at this time) Just before serving stir in mustard and a couple of drops of worcestershire sauce. When served add a dash of paprika to each bowl. Serves 4-6 depending on size of bowls.
This potato recipe is brought to you courtesy of Inez Copp.