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.