Fish and Mushroom Stew

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• 1 tablespoon vegetable oil
• 1 small onion or 100 g, chopped
• 2 cloves garlic, crushed
• 1½ cups mushrooms or 150 g, sliced
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
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• 2½ cups water or 625 ml
• ¼ teaspoon ground nutmeg
• ¼ teaspoon dried rosemary
• ¼ teaspoon white ground pepper
• 4 tablespoons low fat evaporated milk
• 600 g white fish fillets, cut into large cubes
• 1 medium green bell pepper or 150 g, seeded and diced
• 1 tablespoon fresh parsley, chopped for garnishing