Ingredients Jump to Instructions ↓

  1. 1 1/3 lbs 605g / 21oz Skinless Pacific albacore Loin cuts or steaks

  2. 1 Chicken broth - (10 3/4 oz) - preferably Low-sodium or salt-free style

  3. 1 cup 146g / 5.1oz Diced new potatoes

  4. 1/4 teaspoon 1 1/3ml Dried thyme

  5. 1/2 teaspoon 2 1/2ml Dried basil

  6. 1/2 cup 31g / 1.1oz Chopped onions

  7. 1/2 cup 55g / 1.9oz Chopped carrots

  8. 1/2 cup 55g / 1.9oz Chopped celery

  9. 1/2 cup 31g / 1.1oz Frozen corn kernels

  10. 1/2 cup 118ml Low-fat milk

  11. 2 tablespoons 30ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside. In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2 to 3 minutes. Do not overcook! Albacore should be pink in center when removed from heat. Set albacore aside. Strain broth into large saucepan. Add potatoes and simmer until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Return with remaining broth to pot. Add thyme, basil, and vegetables. Simmer until vegetables are almost tender. Before serving, stir in albacore and milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving. This recipe yields 4 servings.


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