| 1. |
Peel, chop and rinse potatoes, and let soak in water while you prep the rest of the veggies. |
| 2. |
Chop onions finely and put in a large pot along with the butter. |
| 3. |
Chop fennel into approximately one centimeter cubes and add to onions and butter. |
| 4. |
Sauté until translucent. |
| 5. |
Add potatoes, salt, pepper, and the water to the pot and allow to come to a boil over medium high heat. |
| 6. |
Add the pollock fillets and parsley to the pot ( you can add them straight from the freezer). Cover the pot and bring back to a boil, letting simmer until the fish is (almost) done / the veggies are tender. |
| 7. |
Mix milk with corn starch to ensure no lumps. Stir well while adding milk mixture to the soup. Bring back to a boil. |
| 8. |
Let simmer until the soup has thickened slightly and the veggies and fish are done to your liking. |
