1 medium onion
1 Tbs. butter
2 C. milk
1 C. ranch salad dressing
1 Lb. boneless, skinned, trout fillets
1 10 oz pkg. frozen broccoli cuts thawed
1 C. cubed or shredded Monterey Jack cheese
1/2 tsp. garlic powder
Paprika for garnish
1. In a skillet, saut onions until tender
2. Transfer to a crock pot and add milk, dressing, fish, broccoli, cheese and garlic powder.
3. Cover and cook on high for 1 1/2 to 2 hours until soup is bubbly and fish flakes easily with a fork.
4. When serving, sprinkle with paprika.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.