1½ tablespoons olive oil
½ medium-sized yellow onion, chopped
2 scallions, thinly sliced, white and green parts separated
4 cups low-sodium chicken broth or vegetable broth
2 cups potatoes, washed well and diced (keep peel on)
1½ pounds cod, cut into 1-inch pieces
2 cups frozen sweet corn, thawed
1 cup skim milk
Dash of turmeric
¼ teaspoon red pepper flakes
Salt and ground black pepper, to taste
Adapted from recipe on Dish on Fish [1], courtesy the National Fisheries Institute
Links
[1] https://dishonfish.com/