|1||tablespoon olive oil|
|Cooked potatoes and carrots, coarsely chopped|
|Salt and pepper, to taste|
|2||bottles (8 ounces each) clam juice|
|2||pieces leftover fish and crumbs|
|1||cup milk (1 percent or 2 percent)|
|1/8||teaspoon grated nutmeg, or to taste|
|2||tablespoons chopped fresh parsley|
|Oyster crackers (for garnish)|
Add the potatoes, carrots, salt, and pepper. Cook, stirring occasionally, for 2 minutes just to warm them through.
2. Add the clam juice and water and bring to a boil. Turn the heat to medium-low and simmer for 5 minutes.
3. Add the fish and return to a simmer. Cook for 3 minutes or just until the fish is hot. If it breaks apart, that’s OK. Add the milk and bring to a simmer. Season with nutmeg and parsley. Ladle into bowls and garnish with oyster crackers. Julie Riven