WHAT YOU NEED
olive oil carrots celery onion red potatoes seafood stock water bay leaves white fish butter flour evaporated milk salt & pepper
Add the potatoes to the pot and give a good stir. Allow them to mingle for just two minutes before adding in the liquid (stock and water).
2
Add the bay leaves on top. Cover and increase the heat to high, bringing the pot to a boil. Boil until potatoes are just fork tender.
3
Add the chopped fish. Stir so all fish cooks evenly and has been covered by the stock.
4
Melt the butter in a 10 inch skillet. Dust in the flour and whisk to combine and cook out the rawness of the flour. Add evaporated milk.
5
Pollock is pictured but you can use just about any fish. You can use a combination of frozen fish too. Pollock, cod, tilapia, etc.
TIPS