- 1 Large Onion, Chopped
- 3 Sticks Celery, Sliced
- 1 Small Red Capsicum, thinly sliced
- 25g Low Fat Margarine
- 1 tbsp Flour
- 2.5 Cups Low Fat Milk
- 1.25 Cups Fish Stock
- 1 Can Corn Kernels
- 2 Large Potatoes, peeled and diced
- 500g Firm Fleshed White Fish, cut into large chunks
- Salt & Pepper to taste.
In a large pan cook onion, celery and capsicum in margaine until soft. Stir in flour and cook for 1 minute then add milk, stock, corn with its liquid, potoatoes, salt & pepper. Bring to the boil, stirring constantly. Cover pan and simmer gently for 10 minutes. Add fish to pan then simmer for a further 10 minutes.