1 lb. fish - haddock, cod or scrod
1 med. onion, sliced thin
4 c. sliced potatoes
1 c. water
1 tbsp. butter
Parsley
2 c. milk

Layer potatoes, onions and arrange fish on top. Add 1 cup water. Cook slowly. Potatoes should be firm, but tender. By this time fish will be nearly flaked. Add milk, butter and parsley, salt and pepper to taste. Heat until piping hot. Do not simmer or allow chowder to boil. Chowder is improved, if you make it one day, and serve it the next.