Fish Stew

Serves 12

Agnes

Easy Fish Stew. For the fish, try cod. For the vegetable try corn, peas and carrots mix. 

Fish Stew

Ingredients

2 onions, chopped

8 potatoes, peeled and chopped

1/2 tsp allspice

Water to cover potatoes

8 fish white fish fillets, cut in chunks

1 tsp salt

½ tsp pepper

170 grams crab meat in a can, or imitation crab meat

1 can or 280 ml whole baby clams, drained, optional

2 cups mixed vegetables, can be frozen

1 can Carnation Evaporated milk, 354 ml

1 to 2 cups milk

2 cans cream of mushroom soup, 284 ml each

¼ cup butter or olive oil

Fresh parsley to decorate

Instructions

In large preheated pot, add 1 tsp olive oil and cook onions until soft. Add potatoes and allspice to pot. Add water to cover. Bring to boil, reduce heat. Add carrots or any other vegetables that need longer cooking time. Contiue a gentle boil until potatoes are almost tender. Add salt and pepper. Add fish chunks. Cook for 5 minutes.

Add crab meat, baby clams and mixed vegetables. Bring to boil and cook another 5 minutes. Add more water if needed to cover vegetables

Lower heat to prevent boiling. Keep stew on simmer, add Carnation Evaporated Milk and stir. Add 1 cup milk and stir. Add two cans of mushroom soup and stir. Add more milk if stew is too thick. Simmer for 5 to minutes until heated through and vegetables and fish are cooked.

Add butter or olive oil and stir until melted. Add parsley on top. Remove from heat and let stand for 5 to 10 minutes. Serve with bread.

Variation:

If you are short of fish, omit the milk.

Cooking potatoes and allspice in pot.

Added carrots, then fish

Added crab meat, peas and corn.

Recipe is adapted from Jamie N.