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1
Chop up your carrot, celery, onion, garlic, and potatoes.
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2
Cook your ear of corn in boiling water with a bit of butter.
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3
Remove and let cool when cooked and reserve the water.
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4
When cool, slice corn off the cob.
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5
Cook the potatoes in the same water until slightly tender, not completely cooked through.
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6
Remove and reserve the water.
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7
Make your sauce.
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8
Add the butter to the sauce pan on med-low and cook until melted.
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9
Add the flour and stir continuously until a paste forms.
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10
Slowly add the milk in portions at a time making sure to whisk out any clumps.
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11
Continue to stir until smooth and milk is just about at a boil.
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12
It should be thickened up a bit by now.
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13
Salt and pepper to taste.
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14
(note: if doubling the recipe, keep the butter and flour ratio 1:1 and add about a cup and a half of milk.
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15
Add more as needed).
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16
This is a great classic white sauce that can be used in any number of ways.
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17
In a saute pan, heat up olive oil and cook the onion, celery, and carrots.
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18
When onion is translucent, add in the garlic and thyme and cook another minute or so.
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19
Add the tilapia fillet to the mix and cook for a couple minutes on each side.
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20
It should be at med-low heat so it's not fully or overcooked.
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21
Add the shrimp to the mix and cook a couple minutes on each side until slightly pink.
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22
Now add the corn, potatoes, peas, sauce, dried herbs, paprika, crushed red pepper, and salt and pepper to taste.
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23
Give everything a good mix.
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24
This fish should start flaking into chunks which is great!
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25
Partially cover and simmer together for about 10 minutes, stirring frequently making sure nothing sticks to the bottom.
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26
You may need to add some of the corn/potato broth to thin it out a bit.
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27
You want it to be thin enough so it's not sticking and is slightly bubbly, but not too thin so that it looses it's stew-like texture.
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28
If you can't resist a good biscuit on the side, go for it!
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29
So tasty it doesn't even need it though.
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30
:)
