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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