- 2 teaspoons grapeseed oil
- 1 medium onion, diced (about 6 ounces)
- 1 medium carrot, diced (about 3 ounces)
- 1 large celery stalk, diced (about 2 ounces)
- 2 medium potatoes, peeled and diced (about 12 ounces)
- Corn kernels from 2 corn ears
- 2 cups vegetable stock (low-fat and low-sodium)
- 1 cup low-fat milk
- 1 pound cod fish fillets, diced
- 2 tablespoons freshly minced parsley
- Salt and pepper to taste
- Heat the oil in a saucepan over high heat. Add the onion and sauté until translucent. Add the carrot, celery, potatoes, stock, and bring to a boil. Reduce heat and simmer for 15 minutes. Mash the potato with a fork and continue to reduce until you obtain a creamy texture. Add the corn, milk, fish, parsley, and bring to a boil. Continue to simmer for another 5 minutes. Adjust seasoning and serve immediately.