1 lb. fish fillets
1/2 c. diced carrots
2 scallions, sliced
1 tsp. salt
1 c. cream
1 qt. water
1 c. diced potatoes
2 tbsp. butter
2 tbsp. flour

Put fish, carrots, scallions and salt on to cook in 1 quart cold water. Cook slowly until the fish will flake. Remove the fish and add the potatoes to the stock and cook until done. Strain. Melt butter and stir in the flour, add the stock.