2 1/2 lb. frozen Turbot fillets (or other fish fresh or frozen)
1/2 onion, chopped
4 med. size potatoes
3 stalks celery plus some leaves
Fresh parsley
2 cans minced clams (6 1/2 oz. cans each)
Seasonings: bay leaf, salt and pepper

Use a large pot. Chop onion, celery and leaves, cover with water and cook about 10 minutes. Peel and dice potatoes, add more water to cover and cook with the onion, etc. Peel and dice potatoes, add more water to cover and cook with the onion, etc. Check after a few minutes as potatoes should be somewhat firm. Cut fish into generous bite size chunks (advisable to do this when still partly frozen). Add to pot, seasoning well with salt and pepper. Cook about 10 minutes with all the above. DO NOT overcook. Turn off heat and add 2 cans minced clams with juice, and several sprigs of chopped fresh parsley. Bay leaf may be added at the start. Butter may be added, also milk if one wishes just before serving. Makes 6 servings.