2 lb. grouper fillet, cut in 1 1/2" chunks
1 med. onion, sliced
1/4 c. butter or oil
1 c. water
1 c. half & half
1 can (10 1/2 oz.) cream of celery soup
1 (16 oz.) whole Irish potatoes, drained & cubed
1 tsp. salt
1/2 tsp. dried dill

In a large saucepan or Dutch oven, saute onion in butter until tender. Add remaining ingredients, except fish. Mix thoroughly and beat, but do not boil, as cream will form a film with excessive heat. Add fish and simmer about 10 minutes or until fish flakes easily when tested with a fork.