1. In a saucepan, cook the onion in the oil for 5 minutes over low heat until transparent but not brown. 2. Add garlic, potatoes, carrot, red pepper, celery and water. Simmer, covered, until potatoes are almost tender (about 15 minutes). 3. Cut fish into chunks and add to saucepan. Cook, covered, for 3 minutes for fresh fish, 10 minutes for frozen. 4. Add cumin or dill, parsley, milk (skim, 1 %, 2 % or whole milk) and corn. Season with pepper to taste. Heat but do not boil. 5. Serve immediately with toasted whole wheat bread or unsalted cream crackers. 6. Offer guests paprika or bacon for light dusting. Serves 4 to 6. 7. The Memory Lane Cookbook Etienne Poirier, Jr. ---------------------------------------------------------------------------
Nutrition
Ingredients
