Fish and Root Vegetable Stew - Low Sodium Version - mds.CulinaryMedicine.org

Ingredients

• 1 tsp Olive oil
• 1 large White or yellow onions
• 1 potato large (3 inch to 4-1/4 inch dia)
• Red potatoes 1 cup slices
• Parsnips, raw 1 medium
• Carrots, raw 1 medium
• 24 fluid ounces Water
• 1/4 tsp Salt
• 1/8 tsp, ground Black pepper
• 1/4 tsp, leaves Dried thyme
• 1/4 tsp, leaves Dried oregano
• 2 tsp, crumbled Bay leaves
• 2 fillet Fresh tilapia