3 heavy slices fresh fish (fillets)
3-4 carrots, sliced
2-3 onions, diced
Salt & pepper
1 1/2 c. milk or milk & part skim
Butter

Cover carrots and onions with water, salt and pepper, 1 teaspoon sugar and cook about 15 minutes. Wash fish and add to pot; cook 1/2 hour. Cube 3 large potatoes, add to fish and cook 15 minutes longer. Turn off heat and add a chunk of butter. When ready to eat, add milk or cream. Simmer until hot.

2 c. diced raw potatoes
1 c. chopped celery
4 c. water
1 tsp. salt
1 c. onion
1 lb. fish
2 c., water
1/2 tsp. salt
1/2 c. butter
4 - 6 tbsp. flour
3 - 4 c. milk
3 tbsp. parsley

Cook potatoes, celery, water, salt and onion until vegetables are soft. Drain. Cook fish, 2 cups water and 1/2 teaspoon salt for 10 minutes. Do not drain. Flake fish, add vegetables. For cream sauce, heat butter, flour, milk and parsley to desired thickness. Combine with vegetables and fish.