1 lb. haddock or cod fillets
Milk
1 bay leaf
1 stalk celery
1/4 tsp. thyme
1/4 c. butter
1/2 c. chopped onion
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 c. diced potatoes
2 c. shredded cheddar cheese

Place fish in a large skillet. Add 1 1/2 cups milk, bay leaf, celery and thyme. Cover and simmer 10 to 20 minutes. Remove fish from skillet, removing skin and bones, if necessary. Cut fish into 1/2 inch pieces. Strain liquid from fish and reserve. Melt butter in a 3 quart sauce pan. Saute onion, then stir in flour, salt and pepper. Remove from heat and gradually add liquid from fish, then 4 cups milk and potatoes. Cook, covered, 15 to 20 minutes or until potatoes are tender. Stir in cheese until melted. Add fish and heat to serving temperature. Makes 6 to 8 servings.