Fish and Shrimp Potpie

• 1/4 onion, chopped
• 1/2 carrot, chopped
• 1/2 stalk celery, chopped
• 1 garlic clove, finely chopped
• 1 ear of corn
• 3 little red potatoes, diced
• 1/4 cup frozen peas
• 1 tilapia fillet
• 1/2 dozen shrimp, raw peeled and deviened
• 1 tbsp thyme
• 1 tbsp olive oil
• 1/4 tsp paprika
• 1/4 tsp crushed red pepper
• 1/4 tsp dried herbs mix
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk

1. Chop up your carrot, celery, onion, garlic, and potatoes.
2. Cook your ear of corn in boiling water with a bit of butter.
3. Remove and let cool when cooked and reserve the water.
4. When cool, slice corn off the cob.
5. Cook the potatoes in the same water until slightly tender, not completely cooked through.
6. Remove and reserve the water.
7. Make your sauce.
8. Add the butter to the sauce pan on med-low and cook until melted.
9. Add the flour and stir continuously until a paste forms.
10. Slowly add the milk in portions at a time making sure to whisk out any clumps.
11. Continue to stir until smooth and milk is just about at a boil.
12. It should be thickened up a bit by now.
13. Salt and pepper to taste.
14. (note: if doubling the recipe, keep the butter and flour ratio 1:1 and add about a cup and a half of milk.
15. Add more as needed).
16. This is a great classic white sauce that can be used in any number of ways.
17. In a saute pan, heat up olive oil and cook the onion, celery, and carrots.
18. When onion is translucent, add in the garlic and thyme and cook another minute or so.
19. Add the tilapia fillet to the mix and cook for a couple minutes on each side.
20. It should be at med-low heat so it's not fully or overcooked.
21. Add the shrimp to the mix and cook a couple minutes on each side until slightly pink.
22. Now add the corn, potatoes, peas, sauce, dried herbs, paprika, crushed red pepper, and salt and pepper to taste.
23. Give everything a good mix.
24. This fish should start flaking into chunks which is great!
25. Partially cover and simmer together for about 10 minutes, stirring frequently making sure nothing sticks to the bottom.
26. You may need to add some of the corn/potato broth to thin it out a bit.
27. You want it to be thin enough so it's not sticking and is slightly bubbly, but not too thin so that it looses it's stew-like texture.
28. If you can't resist a good biscuit on the side, go for it!
29. So tasty it doesn't even need it though.
30. :)

onion, carrot, celery, garlic, corn, red potatoes, frozen peas, fillet, shrimp, thyme, olive oil, paprika, red pepper, herbs mix, butter, flour, milk

Taken from cookpad.com/us/recipes/343773-fish-and-shrimp-potpie (may not work)