Seafood and Root Vegetable Stew

Instructions

1. 1

   Begin by preparing all the vegetables. Peel and dice the potatoes, parsnips, and carrots into bite-sized pieces.

2. 2

   Finely chop the onions, garlic, leeks, and celery.

3. 3

   In a large pot, heat a tablespoon of olive oil over medium heat. Add the onions, garlic, leeks, and celery, and sauté until they are soft and fragrant, about 5 minutes.

4. 4

   Add the diced potatoes, parsnips, and carrots to the pot. Stir well to combine with the sautéed vegetables.

5. 5

   Pour in enough water or fish stock to cover the vegetables. Bring to a boil, then reduce the heat to a simmer.

6. 6

   Allow the stew to simmer for about 20 minutes, or until the root vegetables are tender.

7. 7

   Add the kuttel fish to the pot and continue to simmer for an additional 5-7 minutes, or until the fish is cooked through.

8. 8

   Season the stew with salt and pepper to taste. Adjust the seasoning as needed.

9. 9

   Serve the stew hot, garnished with fresh herbs if desired.