Submitted by Dorothy Brown


2 tbsp. butter or margarine
¾ cup thinly sliced onion
½ cup diced celery
2 cups diced raw potatoes
½ cup sliced carrots
1 ½ tsp. salt
Pinch of pepper
2 cups boiling water
1 pound uncooked fish fillets, cut inbite-size pieces (haddock, sole, red snapper or halibut)
2 cups of milk
2 Tbsp parsley chopped


In a large heavy saucepan, sauté onion and celery in butter until translucent. Add potatoes, carrots, salt, pepper and boiling water and bring back to a boil. Cover and simmer until vegetables are tender (about 15 minutes). Add raw fish pieces, cover and simmer 10 minutes longer. Add milk and heat but do not boil. Season to taste. Garnish with chopped parsley and serve.