1 lb. frozen cod
1/4 c. butter
1 med. potato, peeled and diced
2 sm. carrots, sliced
1/2 c. sliced celery
1 c. quartered fresh mushrooms
2 cans cream of potato soup
1 1/3 c. milk
1 1/3 c. water
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce

Thaw cod for 20 minutes. Cut into 1 inch cubes. Melt butter. Add potatoes, carrots and celery and mushrooms. Cook covered over low heat 10 minutes. Stir in potato soup, milk and water. Bring to simmer. Add fish, salt, pepper and Worcestershire sauce. Simmer additional 30 to 45 minutes.