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Prep Time
10 mins
Total Time
40 mins
Serves
6

Ingredients

3 tbsp 45 mL
salted butter
3
leeks, white parts only, thinly sliced
2 tsp 10 mL
paprika (regular or smoked)
2 cans
creamed corn (398 mL each)
1 lb 500 g
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
salt
¼ tsp 1 mL
pepper

Directions

Step 1
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.
Step 2
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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Nutrition Facts

Nutrition Description:
Per serving (1½ cups/375 mL):
Calories:
370
Fat:
12
Saturated Fat:
4
Carbs:
46
Fibre:
4
Sugar:
7
Cholesterol:
60 mg
Protein:
20
Sodium:
700 mg