Ingredients
1/2
pound cod or other lean fish fillets
1 1/2
cups chicken broth
1
small onion, chopped (1/4 cup)
1/4
cup sliced celery
1/4
cup shredded carrot
3/4
teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1/8
teaspoon pepper
1
bay leaf
1
cup milk
1/2
cup sour cream
1
tablespoon all-purpose flour
Preparation
Cut fish fillets into bite-size pieces. Mix fish, broth, onion, celery, carrot, tarragon, pepper and bay leaf in 1 1/2-quart saucepan. Heat to boiling; reduce heat.
Cover and simmer 2 to 3 minutes or until fish flakes easily with fork and vegetables are tender. Stir in milk; heat through.
Mix sour cream and flour; stir into milk mixture. Cook, stirring constantly, just until mixture starts to bubble (do not boil). Immediately remove from heat; remove bay leaf.
