OLD FASHIONED FISH DINNER IN A POT

OLD FASHIONED FISH DINNER IN A POT 1 lb. redfish fillets (or other thick fillets) 6 chicken bouillon cubes 1 c. carrots, scraped and thinly sliced 2 med. onions, cut into eighths 2 tbsp. cornstarch 2 c. broccoli pieces 1/2 tsp. basil 1/2 tsp. oregano 1/8 tsp. pepper 1 (4 1/2 oz.) can mushrooms, undrained 1 tomato, peeled and cut into eight wedges 2 tbsp. Spanish olives, sliced

Cut fish into 2" chunks. Combine 6 cups hot water, bouillon cubes, carrots, and onions in large stew pot. Bring to a boil. Cover and cook until carrots are tender. Combine cornstarch and 1/4 cup cold water. Add to hot liquid, stirring constantly until cornstarch is cooked (thick and clear). Add broccoli, basil, oregano and pepper and cook, uncovered, for 5 minutes. Stir carefully to mix. Cover and cook until fish flakes, about 5 to 8 minutes.

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