Fish Stew

• 600 g fish (boneless)
• 2 tablespoons lemon juice
• 12 teaspoon fresh lemon rind (grated)
• 1 tablespoon oil
• 2 cloves garlic
• 1 inch celery
• 12 cup sweetcorn
• 8 mushrooms
• 6 cups fish stock
• 1 cup soya milk
• 1 tablespoon cornflour
• salt and pepper
• 12 teaspoon thyme

1. Clean fish and sprinkle with lemon juice, lemon rind and a little salt and pepper.
2. Marinate for half an hour.
3. Meanwhile, wash and quarter mushrooms.
4. Peel and chop garlic finely.
5. Chop celery finely.
6. Heat oil.
7. Saute garlic on medium heat for a minute.
8. Add celery, sweet corn and mushrooms and continue to saute for a minute.
9. Add fish.
10. Stir well.
11. Add stock and boil till fish is nearly done.
12. Mix corn flour in soya milk and add to the fish.
13. Continue to cook till well blended.
14. Adjust seasoning, sprinkle with thyme and serve hot.

fish, lemon juice, lemon rind, oil, garlic, celery, sweetcorn, mushrooms, fish stock, soya milk, cornflour, salt, thyme

Taken from www.food.com/recipe/fish-stew-12728 (may not work)