Serves
4
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 2 teaspoons oil
- 1 stick celery, finely chopped
- ½ onion, peeled and finely chopped
- 2 medium potatoes, peeled and cut into small dice
- 1 tablespoon plain flour
- 2 cups fish stock
- 420g can Edgell Corn Kernels - No Added Salt, undrained
- 200g peeled green prawns, chopped
- 200g white boneless fish, chopped
- 1/3 cup light cream
- Chopped chives and grated lemon zest, for garnish
Method
STEP 1Heat oil in a saucepan, add onion, celery and potatoes and cook stirring for 5 minutes. Remove from heat and stir in plain flour, cook for 1 minute stirring continually.
STEP 2
Add fish stock and undrained Edgell Corn Kernels – No Added Salt, cover and cook for 5 minutes, stirring occasionally.
STEP 3
Stir in prawns and fish and cook covered for a further 5 minutes or until fish is tender.
STEP 4
Just before serving stir through cream and season with cracked black pepper. Serve sprinkled with combined chives and lemon zest.
Tips
Serve with fresh crusty bread.