This recipe works equally well with frozen cod, salmon, haddock, sole, tilapia or Alaskan pollock.
400 g frozen fish fillets
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tbsp butter
1 potato, chopped
2 tbsp all-purpose flour
1 240-mL bottle clam juice
1 cup water
1 tsp dried thyme
1/2 tsp salt
2 cups milk
1 cup corn kernels
Unwrap a package of frozen fish fillets and set aside to thaw slightly.
Meanwhile, in a large saucepan, sauté onion, celery and carrot in butter for 3 minutes.
Stir in a chopped potato and all-purpose flour.
Add bottle of clam juice, water, dried thyme leaves and salt. Boil, covered, until potato is tender.
Cut fish into chunks and add to pot along with milk and corn kernels. Simmer, covered, until fish is cooked; about 5 minutes.
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