Grouper Cheeks Stew(My Own Original)

• 1 lb. fresh grouper cheeks
• 1 large onion, 2-inch size
• 2 medium baking potatoes
• large stalk celery
• 1 pt. 2% milk
• 1 bay leaf
• fresh cracked pepper
• 1 chicken bouillon cube
• 2 Tbsp. canola oil
• dry parsley
• dill weed
• crackers, saltines

1. Prepare fish:
2. Soak in ice water; feel for a small angular bone.
3. Peel off any skin.
4. Cut into pieces (1-inch size).
5. Peel and cube potato.
6. Chop onion and celery.
7. Saute vegetables in 2 tablespoons oil about 8 minutes (do not overcook potato).
8. Dissolve chicken cube in 1 cup boiling water.
9. Add to vegetables.
10. Liquid should "cover" vegetables.
11. Cook about 6 minutes.
12. Lay fish over potato.
13. Do not stir or break up fish.
14. Simmer about 6 minutes, just enough to cook fish.
15. Break up bay leaf, lay on fish.
16. Scald milk.
17. Add to pot.
18. Season with pepper, dry parsley and dill weed. Crush 5 crackers.
19. Add to thicken.
20. Serves 4. So good!

fresh grouper cheeks, onion, baking potatoes, stalk celery, milk, bay leaf, fresh cracked pepper, chicken, canola oil, parsley, dill weed, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659115 (may not work)