2 lb. fish, recommend cod
1 lg. onion, chopped
1 c. chopped carrots
1 c. chopped celery
2 c. wine

Remove fish. Discard carrots and celery after stock is made. To stock add: 6 med. potatoes, diced 2-3 med. onions 1 stick butter

Simmer until vegetables are cooked. Return fish. Make cheese sauce. Melt cheddar cheese and Velveeta in saucepan. Combine with water and wine to form a sauce.

Make croutons: 1/2 of a 1 1/2 pound white bread, cut into cubes. Put into buttered 13 x 9 cake pan. Sprinkle with cheddar cheese and garlic salt. Toast in oven at 350 degrees.

Serve in soup bowl in this order: fish soup, top with croutons, top with cheese sauce, melt cheese in microwave.