Meet Our Sponsors
Meet Our Sponsors
Trout with Yellow Squash and Potatoes
1 potato, peeled and diced
1 yellow squash, sliced
1 trout fillet
1 cup organic low-sodium chicken stock
1 cup water
1 tsp. olive oil
1 Tbsp. onion, chopped
In pan sauté onion in olive oil until soft. Add squash and cook for 5 minutes. Add fish, stock and water. Simmer covered for 20 minutes.
Separate liquid and place food into a food processor. Begin to blend adding liquid little by little until the preferred consistency is met.
