1 c. diced onion
2 lbs. fish (haddock or cod)
Potato, peeled and cut in small pieces, use same volume of potato as you have of fish
2 c. homogenized milk
2 (13 oz.) cans evaporated milk
butter
Salt and pepper to taste

Fry onions in small amount of butter in a Teflon fry pan until transparent but not brown. Transfer to deep pot. Add potatoes and just enough water to cover. Cook until nearly done. Add fish. Don't cut, it will break up when it is cooked. Cook gently until it flakes apart easily with a fork and is white clear through.

Add the homogenized milk and the evaporated milk. Heat gently. DON'T BOIL. Add 2 tablespoons butter to make it pretty. Salt and pepper to taste. The flavor is always better the second day when I usually reheat by the bowl in the microwave to avoid breaking up the fish and potato.