400 g haddock fillets, cubed (You may use whatever type of white fish you like)
2 tablespoons fresh parsley, minced
Steps:
In a large saucepan, melt the butter over medium heat.
Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
Sprinkle with the flour and cook, stirring, for 1 minute.
Add the chicken stock and bring to a boil.
Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
Add the milk, corn and fish.
Heat until steaming and the fish flakes easily when tested, about 5 minutes.
Add the parsley.
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