Healthy Chunky Vegetable Fish Chowder

Serves 5

1 tablespoon olive oil
1 medium onion, chopped
2 cups mushrooms, sliced
½ cup celery, sliced
3 cloves garlic, minced
½ cup white wine
1 cup fish stock or water (I used 1& 1/2 cups)
3 medium potatoes, peeled and diced
1 medium potato, peeled and grated on small holes of the grater
1 bay leaf
1 teaspoon oregano
1 pound (500 grams) sole, cod or haddock fillets, cut into chunks (I used Pollock)
1½ cups corn niblets (frozen or canned)
2 cups (500 mL) 2% milk
2 tablespoons lemon juice, freshly squeezed
salt and pepper to taste
¼ cup Italian fresh leaf parsley, chopped (I used dill)

Place a thick bottomed pot over medium-high heat.

Heat olive oil.

Sauté onions, mushrooms, and celery while stirring frequently for about 5 minutes or until the vegetables begin to soften.
Add the minced garlic and sauté for another minute or so.
Add the wine, fish stock (or water), the diced and grated potato, bay leaf and oregano.
Bring to a boil.
Cover, reduce heat and simmer for about 10 minutes or until potatoes are tender.
Add the fish, cover and simmer for 3-5 minutes or until the fish is opaque and flakes easily.
Add the corn and milk and heat through.
Discard bay leaf.
Season to taste with salt and pepper.
Just before serving add lemon juice and garnish with parsley

Recipes comes from She loves biscotti