Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced (about 2 cups)
  • 1 carrot, diced
  • 2 cups fish or vegetable stock
  • 1 cup whole milk or heavy cream
  • 1 pound firm white fish fillets (e.g., cod, haddock), cut into bite-sized pieces
  • 1 cup frozen corn (optional)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent (about 3-4 minutes).
  3. Stir in minced garlic and sauté for an additional minute.
  4. Add diced potatoes and carrots to the pot, stirring to combine.
  5. Pour in the fish stock, season with salt, pepper, and thyme.
  6. Bring to a boil, then reduce heat. Simmer until potatoes are tender (about 10 minutes).
  7. Stir in whole milk or heavy cream and bring back to a gentle simmer.
  8. Add fish fillets and frozen corn (if using). Cook until fish is opaque (about 5 minutes).
  9. Taste and adjust seasoning if necessary.
  10. Garnish with fresh parsley before serving.