Fish Stew

• 3 celery ribs
• 2 medium onions
• 1 cup frozen corn kernels
• 2 cups carrot sticks
• 4 potatoes
• ginger (Size of 3 walnuts)
• 1 dash salt
• black pepper (Hefty sprinkle )
• thyme (Just a pinch, it's strong)
• 8 ounces mushrooms
• garlic clove (chopped)
• 5 cups water (to cover veggies)
• 3 -5 squirts Tabasco sauce
• 3 -4 tablespoons lime juice
• 400 g frozen fish fillets (e.g. Sole or Haddock)
• 680 g frozen cooked shrimp (preferably big ones)

1. Clean veggies.
2. Peel Potatoes only if necessary.
3. Cut celery, potatoes in bite size chunks Cut onions in wedges & separate.
4. Peel Ginger & cut in shoestrings.
5. Slice Garlic thinly.
6. (Garlic Substitution: generously sprinkle with Granulated Garlic if you are in a hurry.)
7. Add carrot sticks
8. Add water to cover veggies.
9. Add Tabasco, Lime Juice, pinch of Thyme.
10. Sprinkle with Black Pepper.
11. Bring to boil, then simmer 10 minutes or so.
12. Add Mushrooms (Sliced or quartered unless they are small).
13. Thaw shrimp in microwave & pinch off tails.
14. Add a 400 gram slab of frozen fish fillet (I use Sole) Simmer until fish is mostly thawed.
15. Add cooked shrimp.
16. Simmer until fish and potato chunks are cooked.
17. Break fish into bite size pieces.
18. Stir up.
19. Refrigerate In Pot.
20. Serve in Bowls as needed & Microwave.

celery, onions, corn, carrot sticks, potatoes, ginger, salt, black pepper, thyme, mushrooms, garlic, water, tabasco sauce, frozen fish, frozen cooked shrimp

Taken from www.food.com/recipe/fish-stew-402549 (may not work)