Fish Stew: Stone Soup Style

Serves 4
Adapted from The International Pantry Cookbook
Prep time: 15 minutes
Cook time: 10-20 minutes, depending on whether or not you need to cook your fish
Cost: Shall we call it free because this soup was made with all things that normally would have been thrown out. If you don't wish to call it free, here's an estimated cost: $2.70 (1 small filet: .50, potato: .20, carrot: .05, 1/2 C broccoli: .30, 1/2 small onion: .10, 2 cans chicken stock: 1.25--ouch--maybe the buillion cubes are cheaper, clove garlic: .01, butter: .12, flour: .02, milk: .15)

Note: If you need to cook your fish, heat some oil or butter in a skillet. Add the filet and cook for 4-6 minutes on either side. Sprinkle on some dill and pepper and you're done.

3 Tbsp butter, oil, or fat from a yummy chicken
2 Tbsp flour
1/2 small onion
1-2 cloves garlic
1 large potato (probably about 10-16 oz.)
1/2 C broccoli
1 large-ish carrot
4 C chicken stock or about 2 cans broth
1 C milk or cream (we just used milk, but cream or half and half would have been transcendent)
1 fish filet, cooked and flaked
pepper to taste

Melt butter or fat in soup pot or Dutch oven. Whisk in flour and cook for 1 minute. Add onions and cook for 2-3 minutes, stirring occasionally. Add garlic, potato, broccoli, and carrot and cook for another minutes. Pour in stock and bring to boil. Reduce heat and simmer for 6-10 minutes or until vegetables are tender. Add milk and flaked fish. Heat more if necessary. Add pepper to taste.

Serve and delight in your utter coolness and resourcefulness.
Posted by The Tasty Cheapskate