1 lb. cod, haddock or other white fish
Butter
Salt and pepper
Dry vermouth
2 cans Campbell's cream of potato soup
2 soup cans of light cream

Rinse fish and flake in small casserole dish. Dot liberally with butter, salt and pepper and about 1/2 cup or more dry vermouth. Cover with foil. Bake 15-20 minutes at 350 degrees.

Meanwhile, in large pot on stove, heat the soup and light cream. When fish is done, dump fish and vermouth into pot. Stir and serve. Excellent and easy.