A delicious mushroom dish for any occasion!
Separate the potatoes from the skin, rinse and cut into quarters. Rinse the leek, cut the white and light green into tender strips. Rinse broccoli and cut into roses, clean mushrooms and cut in half if necessary. Cut 1/3 of the corn cobs into slices (about 1-2 cm thick). Detach kernels from the other corn cobs – do not throw away the cobs! In a large saucepan, heat oil until hot. Add leeks, the naked corn cobs and oregano. Saute until leeks are translucent. Next, add the tap water and bay spice. Add salt, season with pepper and simmer gently. Add the potatoes and cook on the stove with the lid closed until fork tender (about 1000 cmin). Next, cut out the bay spice and the bare corn cobs. Scoop out half the amount of potatoes from the saucepan and mash with a tiny bit of cooking liquid (one-eighth cup per person) to make a porridge. Put the mash back into the pot and stir it properly. Turn up the heat to medium, add the corn kernels, the other greens and the fish. Simmer on low heat for a few minutes until the fish is fork-tender. Add the soy milk, season the stew and put it on the table in deep plates. If fresh oregano is available, dress up the plates with fresh oregano stems.
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