1 lb. cod, haddock or other white fish
Butter
Salt and pepper
Dry vermouth
2 cans Campbell's cream of potato soup
2 soup cans of light cream

Rinse fish and flake in small casserole dish. Dot liberally with butter, salt and pepper and about 1/2 cup or more dry vermouth. Cover with foil. Bake 15-20 minutes at 350 degrees. Meanwhile, in large pot on stove, heat the soup and light cream. When fish is done, dump fish and vermouth into pot. Stir and serve. Excellent and easy.

Serves 6
2 lg. potatos
2 med. onions
1 1/2 lbs. white fish
Pinch garlic powder
Pinch nutmeg
1 pt. milk
1 pt. light cream
1 can shrimp soup
2 c. water

Cut potatoes in cubes. Slice onions. Put in soup kettle with fish, garlic and nutmeg. Cover and bring to boil. Reduce heat and cook 15 minutes. Combine milk, cream and shrimp, soup in saucepan. Boil, then add to fish. Excellent quick soup.

4 slices bacon
1/2 c. chopped onion
1/2 c. chopped carrot
1/4 c. chopped celery
1 lb. fish (any kind good)
1 (16 oz.) can Irish potatoes
1 c. water
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
1 (16 oz.) can cream-style corn

In a 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp. Drain, reserving 2 tablespoons baking drippings in Dutch oven. Crumble bacon. Set aside. Add onion, carrot and celery to bacon drippings in Dutch oven. Cook over medium high heat for 3-5 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in fish pieces, potatoes, water, salt and pepper. Bring to a boil over medium high heat. Reduce to low and simmer, covered, for 8-10 minutes. Fish should be firm and opaque and just begin to flake. Blend in milk and corn. Cook over medium heat (do not boil!) for 5-7 minutes, or until mixture is hot, stirring occasionally. Sprinkle each serving evenly with crumbled bacon.