MINNEAPOLIS - A lot of changes have happened on Nicollet Mall over the past 20 years, but there is one familiar and cherished mainstay, The Local.

The popular pub opened its doors in December of 1998 and has been an iconic presence in downtown Minneapolis ever since.

Chef Vincent Francoual and CEO Peter Killen joined us on KARE 11 News at 4 to talk about how the Local is celebrating their landmark anniversary and how they are giving back to the community that supported them for two decades.

Irish Fish Stew Yield: 5 servings

Base:

2 large potatoes, cut into 1cm (1/2in) dice

1 small onion, cut into 1cm (1/2in) dice

1 carrot, cut into 1cm (1/2in) dice

1 small leek, cut into 1cm (1/2in) dice

2 Tbsp. flour

5 fl oz. dry white wine

13 fl oz. fish stock

5 fl oz. heavy cream

1 ½ Tbsp. of spicy mustard

Preparing base:

Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not colored. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.

Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and heavy cream and bring to the boil. Reduce the heat and simmer for 5 to 10 minutes or until potatoes are cooked. Potatoes need to keep their shape. Once potatoes are cooked, stir in spicy mustard.

At time of serving the dish:

*A single portion, add:

3 oz of salmon

4 oz fresh cod

3 mussels

2 shrimps

1 oz of smoked haddock fish

Lemon juice 1tsp

Chopped Parsley 1tsp for sprinkle

In a pot, pour 6 oz of base stew. Please make sure you have enough of vegetable and liquid together.

Bring to a simmer; add all seafood and simmer for another 6 minutes. Make sure the mussels are well open, check seasoning and stir lemon juice.

Serve in a bowl and sprinkle with parsley.