quartered or halved mini red skin potatoes (skin on)
1 lb 500 g
trout fillets, skin removed
¼ cup 60 mL
chopped fresh parsley
½ tsp 2 mL
¼ tsp 1 mL
Melt butter in saucepan on medium-high heat. Add leeks and paprika. Cook, stirring, 5 min. until leeks soften. Stir in creamed corn, 2 cups (500 mL) water and potatoes. Bring to boil, then reduce to a simmer. Cover and cook 15 min., until potatoes are tender.
Add trout to saucepan. Simmer 3 to 5 min., or until fish is cooked through. Stir to flake into smaller pieces. Stir in parsley, salt and pepper.
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