Creamy white sauce bubbling with the flavor of sole and the comforting taste of potatoes.
4 potatoes, peeled and thinly sliced
1 onion, chopped
3 celery ribs, thinly sliced
1 clove garlic, minced
3 carrots, peeled and thinly sliced
1 bay leaf
3 tablespoons butter
1 pound sole filets, cut into 1/2-inch cubes
1 cup milk
1 tablespoon chopped flat-leaf parsley
1 teaspoon salt
1/2 teaspoon ground pepper
In a large kettle, add potatoes, onion, celery ribs, garlic and carrots. Add bay leaf (remove before serving). Cover with water and bring to a boil, then simmer until vegetables are tender, about 15 minutes.
Add butter and fish. Continue cooking until the fish flakes easily, about 10 minutes.
Add milk, parsley, salt and pepper. Heat thoroughly before serving.
Makes 4 servings.