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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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