Ingredients
3
flilets of your favorite fish
1
tbsp of chopped parsley
Directions
1.
Wash and cut the fish fillets in small pieces
2.
Peel the potato and scallion and chop them into small pieces
3.
Melt the butter in a pan and fry the potatoes, scallions and corn until they are translucent
4.
Add the fish and fry for 5 minutes
5.
Add the flour little by little while stirring to make sure the soup comes out smooth
6.
Add the milk while stirring
7.
Cook on low heat for 20 minutes watching it to make sure it DOES NOT BOIL
9.
Serve warm and garnish with parsley
New-York Restaurants
