Fish Stew

Name: Fish Stew
Ingredients: 1 teaspoon Olive Oil; 3 cloves Garlic, Minced; 1 bunch Green Onions, Chopped; 2 teaspoons Dried Thyme; 2 teaspoons Chili Powder; 4 Carrots, Chopped; 1 pound Potatoes, Chopped; 3 Tablespoons Minced Parsley; 1 cup Chicken Stock; 2 cups Milk (I Used 2 %); 1/4 cups Flour; 1 pound Fish (I Used Wild Pollock), Skin Removed; 1 Tablespoon Salt; 1 dash Cayenne Pepper, If You Dare

14 ingredients

5 steps

Ingredients

1 teaspoon Olive Oil
3 cloves Garlic, Minced
1 bunch Green Onions, Chopped
2 teaspoons Dried Thyme
2 teaspoons Chili Powder
4 Carrots, Chopped
1 pound Potatoes, Chopped
3 Tablespoons Minced Parsley
1 cup Chicken Stock
2 cups Milk (I Used 2 %)
1/4 cups Flour
1 pound Fish (I Used Wild Pollock), Skin Removed
1 Tablespoon Salt
1 dash Cayenne Pepper, If You Dare

Directions

1

1. Heat a large soup pot on medium-high heat. Then add the oil, garlic, green onions, thyme and chili powder and heat for 2 minutes. Add carrots, potatoes and half the parsley and stir to coat.
2

2. In a separate bowl, whisk the stock and milk with the flour then add this into the pot of soup. Reduce heat to medium, stir and cover, simmering for 12 minutes.
3

3. Cut your fillets into bite size pieces, add to the pot and stir. Cover and cook for another 5 to 10 minutes or until the potatoes are tender. Add in the salt, the rest of the parsley and cayenne if you dare.
4

4. Serve with crusty bread and enjoy!!
5

Hint: You can change this up by substituting the green onions for leeks, and or mixed seafood for the fish. You can also use any type of fish in the stew.