Ingredients
- 160 gm white fish fillet (cod, perch or haddock to preference), cut in chunks
- 1 onion, diced
- 2 stalks celery, diced
- 1 clove garlic, crushed
- 1 medium size carrot
- 200 gm potato, diced
- 800gm chicken stock
- 1 fresh corn kennel
- 1/2 cup light thickened cream
- Parsley, for garnish
Steps
- Heat oil in a frying pan over medium heat. Add onion and sauté until softened.
- Add celery and garlic Stir fry for 1 to 2 minutes.
- Pour in chicken stock. Add potatoes and bring to a boil, covered. Cook until potatoes soften, yet not too long if you like the chewy texture. (I cook longer)
- Toss in corn kennels and fish meat. (I pre blend corn)
- Continue to cook about 3 minutes. When fish is just cooked, stir in cream.
- Sprinkle salt and pepper. (I ommited salt)
- Garnish with parsley.
