By Mike Z.
1/2 pound fresh or frozen cod or orange roughy fillets
1 cup sliced leeks or chopped onion
1 cup sliced fresh shiitake mushrooms or button mushrooms
1/2 pound asparagus spears, cut into 1-inch pieces (1 cup) or 1/2 of a 10-ounce package frozen cut asparagus, thawed
1 clove garlic, minced
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1 teaspoon snipped fresh savory or 1/4 teaspoon dried savory, crushed
1 14-1/2-ounce can chicken broth
1-3/4 cups milk
1/2 cup shredded Jarlsberg cheese or Swiss cheese ( 2 ounces)
Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan or Dutch oven cook leeks or onion, mushrooms, asparagus, and garlic in margarine or butter for 6 to 8 minutes or until vegetables are crisp-tender. Stir in flour, thyme, and savory. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Add the fish. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes more or until fish flakes easily with a fork. Stir in cheese. Makes 4 servings.