Ingredients

1 Tbsp. butter or margarine
2 C. diced, pared potatoes
2 C. sliced, pared carrots
2 C. sliced onions
2 whole cloves
1 Tbsp. snipped fresh dill OR; 1 tsp.
dried dill weed
2 Tbsp. all-purpose flour
Freshly ground pepper to taste
1 bay leaf
Salt (optional)
2 C. boiling water
1 lb. thick fish fillets, such as
halibut, cod or pollock, cut into
1 1/2 inch pieces
1/2 C. dry white wine
1 C. skim milk or low-fat milk
2 Tbsp. finely chopped parsley

Cooking Instructions

1. Melt butter in 6 quart saucepan or kettle. Add potatoes, carrots, onions, cloves, dill, bay leaf and salt, if using. Add boiling water. Simmer, covered, 20 minutes or until vegetables are tender. 2. Add fish and wine. Simmer, covered, 10 minutes or until fish flakes easily when touched with a fork. 3. Meanwhile, stir together flour and milk in small bowl until smooth. Stir in soup. Cook stirring, until slightly thickened, 3 to 5 minutes. Season with pepper. Sprinkle each serving with parsley. Makes 6 to 8 servings.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: