8 oz. of cod or haddock fillet
1/4 c. water
1 tbsp. finely chopped ginger root, or ginger powder
1/2 tsp. salt
1/8 tsp. pepper
1 clove chopped garlic
1 tbsp. olive oil
8 oz. uncooked large shrimp (shelled and deveined)
2 c. water
1 tbsp. soy sauce
8 oz. carrots
8 oz. broccoli
4 tsp. cornstarch
2 tbsp. water

Cut fish into 1 inch cubes. In a large bowl, mix 1/4 cup of water, ginger root, salt, pepper, and garlic. Add fish and shrimp; toss to coat. Let stand for 20 minutes. Drain and reserve the marinade. In a large pot over medium-high heat, heat oil. Add fish and shrimp; stir fry for 3 minutes. Remove from heat, add reserved marinade, soy sauce and 2 cups of water, mixing well. Add vegetables and bring to a boil. Reduce heat, cover and simmer for 7 minutes. In a small bowl, combine cornstarch and water. Stir into the stew. Cook until it thickens, about 1 minute.