2 fish fillets
1 onion
2 stalks celery
1 tbsp. parsley
2 grated carrots
4 potatoes
1 can corn or creamed corn
2 tbsp. butter
1/2-1 c. cream
1/4 c. potato flakes

Boil fish in about 2 quarts water. Remove fish and add vegetables. When potatoes are cooked, add butter and cream, then add potato flakes to thicken.