White fish fillet (e.g., cod): 150 g (5 oz), Potatoes: 150 g (1.5 cups, diced), Onion: 50 g (1/2 cup, chopped), Celery: 50 g (1/2 cup, diced), Milk (low-fat): 250 ml (1 cup), Olive oil: 5 g (1 tsp), Fresh parsley: 5 g (1 tbsp, chopped), Salt & pepper: To taste
1. Sauté vegetables: Heat 5 g olive oil in a pot. Add 50 g onion and 50 g celery. Cook for 3-4 minutes. 2. Add potatoes: Add 150 g diced potatoes and 250 ml milk. Simmer for 15 minutes until potatoes are tender. 3. Add fish: Add 150 g fish fillet and cook for 5-7 minutes until fish is flaky. 4. Garnish: Sprinkle with 5 g parsley. Season with salt and pepper. 5. Serve hot.
