2 lbs. haddock or cod, skinned & boned, cut into pieces
1 med. onion, chopped finely
3 med. potatoes, peeled & cubed
1/4 tsp. thyme
1 garlic clove, chopped finely
1 tsp. finely chopped parsley
1/2 stick butter
1 c. sherry wine
1 qt. half & half or light cream
1 (8 oz.) bottle clam juice
Salt & pepper to taste
Flour to thicken

In a large pot bring sherry wine to boil, then simmer. Saute butter, onion, garlic, thyme and parsley for 5 minutes. Add half and half or light cream and clam juice. Add potatoes. When potatoes are almost done, add fish. Cook an additional 15 to 20 minutes. Blend in flour to desired thickness. Serve with croutons of your choice. You can also add corn, carrots and peas, canned or frozen. Serves 6.