Fish and Root Vegetable Stew - mds.CulinaryMedicine.org

Ingredients

• 1 tsp. Olive oil
• 1 large White or yellow onions (diced)
• 1/2 pound Red potatoes (cut into 1/2 inch dice)
• 8 ounces Parsnips, raw (peeled and sliced)
• 1 medium Carrots, raw (peeled and sliced)
• 3 cups Water
• 1/4 tsp. Salt
• 1/8 tsp., ground Black pepper
• 1/4 tsp., leaves Dried thyme
• 1/4 tsp., leaves Dried oregano
• 1 leaf Bay leaves
• 8 ounces Fresh tilapia (cut into 1 inch chunks)
• 1/8 tsp. Salt