Friday Fish Chowder

15 ml / 1 tbsp. olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 potatoes, peeled and chopped

750 ml / 3 cups fish or vegetable broth

360 g / 3/4 lb. frozen fish fillets, slightly thawed and diced

250 ml / 1 cup evaporated skim milk

30 ml / 2 tbsp. chopped fresh thyme

2 ml / 1/2 tsp. celery salt

2 ml / 1/2 tsp. cayenne

Heat oil in medium saucepan. Saute vegetables until onion just starts to become soft. Add broth, bring to boil, and simmer til vegetables are tender, about 10 minutes. Add fish, thyme, celery salt and cayenne. Simmer til fish is cooked, about 5 or 10 more minutes.

Stir in evaporated milk, heating through. Serve with crusty bread.

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