- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 6
Ingredients
- 3 tbsp
- salted butter
- 45 mL
- 3
- leeks, white parts only, thinly sliced
- 2 tsp
- paprika (regular or smoked)
- 10 mL
- 2 cans
- creamed corn (398 mL each)
- 1 lb
- quartered or halved mini red skin potatoes (skin on)
- 500 g
- 1 lb
- trout fillets, skin removed
- 500 g
- ¼ cup
- chopped fresh parsley
- 60 mL
- ½ tsp
- salt
- 2 mL
- ¼ tsp
- pepper
- 1 mL
Method
- 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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