1/2 cup diced celery
1/2 cup diced onions
1 1/2 cups diced potatoes, sliced and baked with skins on
1/4 cup canola oil
1/4 cup white flour
2 cups vegetable or chicken stock
375g can evaporated skim milk
500g firm, white fish, cut into small pieces
1 cup frozen corn
salt and pepper
In a deep saucepan, over medium heat, saute celery, onions and baked potatoes in oil for 5 minutes, until they are soft but not browned.
Stir in the flour. Gradually add stock, stir constantly unil mixture begins to thicken.
Add evaporated milk, continue stirring until mixture comes to a very light simmer (don’t boil). Add fish and corn. Cook for about 5 minutes until the fish is opaque. Do not boil. Season to taste.