Ingredients

1 C. chopped onion
1/4 C. butter or margarine
2 C. water
4 C. diced raw potatoes
2 carrots, sliced thin
1/2 C. diced celery
1 (12 oz.) can cream style corn
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. parsley flakes
1 lb. fish (torsk, perch, walleye)
cut in small pieces
1 (13 oz.) can evaporated milk

Cooking Instructions

In 4-quart or larger pan, saute onion in butter until soft. Add water, potatoes, carrots, celery, salt, pepper, and parsley flakes. Cover and simmer 15 minutes. Put fish on top of potatoes and simmer 15 minutes longer or until fish flakes easily and potatoes are done. Stir in corn and evaporated milk and heat just below boiling. Do not overcook or milk will curdle.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)