Carrot Vichyssoise - cooking recipe

Ingredients

2 c. peeled, diced potatoes
1 1/4 c. peeled, sliced carrots
3 leeks (white part only), sliced
3 c. chicken stock or 4 bouillon cubes with 3 c. water
white pepper and salt to taste
1 c. heavy cream
shredded carrot (for garnish)
1 lb. non-oily whitefish (scrod, cod), boned
1/4 c. margarine
1 large onion, chopped
1/2 green pepper, minced
1 clove garlic
1 tsp. salt and pepper to taste
1 lb. can tomatoes
2 potatoes, cubed
1 tsp. thyme
1 bay leaf and parsley

Preparation

Melt margarine; add onion, pepper and garlic.
Saute until soft.
Add salt, tomatoes with juice, potatoes, thyme, bay leaf and parsley; simmer 10 minutes.
Add fish and simmer 15 minutes.