Fish Stew

This crowd-pleasing and easy recipe feeds 4 to 6 people, and is very hearty on a cool day. It takes about an hour and a half to make. You can use a large pot, a dutch oven, or a creuset. You can make it in the oven, on a stove, or an open fire. It is also something that dehydrates well.

Dice and add to the pot:

Yellow-flesh Potatoes (6), onions (1 medium or large), carrots (cup and a half) 

Add:

• Roughly a cup and a half of corn

• A can of chickpeas (drained)

• A cup of veggie broth

• A cup of veggie oil. A flavour-neutral one like canola works well.

• Two tablespoons each of kosher salt, black pepper, and garlic powder.

Mix the ingredients so they are coated in oil/ both/ seasonings and mixed up  

Add the fish fillets on top. We use roughly 2 to 3 pounds of fish. Add the lid on top and place into the oven 400°F for an hour and 15 minutes. Roughly around the hour mark, carefully stir the stew to mix everything together. You can sample and season to taste at this point. If you cook on an open fire, or stovetop, stir regularly, and keep an eye on it.

Let the stew rest for about 10 to 15 minutes when it comes out. Enjoy!