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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.

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