1 (12 oz.) pkg. frozen fish
1 c. chopped celery
2 c. cream of potato soup
1 1/2 soup cans of milk
1 tsp. chives
1 med. onion, chopped
2 tbsp. butter
1 soup can water
1 tsp. parsley
Salt to taste

In heavy 3 quart saucepan, saute onion and celery in butter about 5 minutes. Place frozen fish on top of sauteed vegetables and cover; lower heat and cook 10 minutes. Break up fish in pieces. Add soup, water, milk, salt and spices. Simmer slowly 15 minutes. Serves 6.