Fish Stew

• 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

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.

olive oil, garlic, green onions, thyme, chili powder, carrots, potatoes, parsley, chicken, milk, ubc, i, salt, cayenne pepper

Taken from tastykitchen.com/recipes/soups/fish-stew/ (may not work)