2 lbs. any white fish
2 qt. chicken or fish stock
Salt, pepper
2 onions, chopped
2 lbs. potatoes, diced
Milk

Poach the fish in 1 quart stock - i.e. bring stock to a boil, drop in fish cut in large pieces. Bring liquid back to a boil, turn off the heat and set aside. The fish will cook sufficiently in the hot stock.

Saute the onions in 1 tablespoon butter; add stock and liquid in which fish was poached. Bring to a boil and add the potatoes cut in 1/2-inch dice. Cook for 40 minutes or so, until the potatoes are falling apart. Add the fish and season. The soup should be quite thick by now and should be thinned with milk. If it isn't thick enough, add instant mashed potatoes, or crumbled crackers (saltines preferred).