4 fish fillets, cubed
Water to cover
2 to 4 potatoes
1 sm. onion
1/4 to 1/2 c. chopped carrots
1/4 to 1/2 c. chopped celery
1 sm. can Carnation milk
1 bay leaf
6 whole allspice or peppercorns

Boil fish fillets in saucepan with enough water to cover. When cooked, remove fish. Boil remaining ingredients (except milk) until done. Return fish to saucepan. Add Carnation milk. Only heat through, do not bring to a boil. Serves 2.