|Butter||25 Milliliter (2 Tablespoon)|
|Onion||1 , finely chopped|
|Potatoes||3 , diced|
|Carrot||1 , finely chopped|
|Water||500 Milliliter (2 Cups)|
|Milk||500 Milliliter (2 Cups)|
|Monkfish/Other fish fillets||1 Pound (Fresh Or Frozen)|
|Corn kernels||1 Cup (16 tbs)|
|Ground pepper||1 Pinch|
|Chopped fresh parsley||1 Tablespoon|
In heavy saucepan, melt butter; cook onion, potatoes and carrot over medium heat, stirring occasionally, for about 5 minutes or until onion is softened.
Pour in water, cover and simmer until vegetables, are nearly tender, about 10 minutes.
Stir in milk, fish (if using frozen fish or monkfish, cut into chunks) and com; simmer for 5 to 10 minutes or until fish flakes and is opaque Season with salt and pepper; garnish with parsley.