1 tbsp. butter
2 c. diced, pared potatoes
2 c. sliced, pared carrots
2 c. sliced onions
2 whole cloves
1 tbsp. snipped fresh dill OR; 1 tsp. dried dill weed
2 tbsp. all-purpose flour
Freshly ground pepper to taste
1 bay leaf
Salt (optional)
2 c. boiling water
1 lb. thick fish fillets, such as halibut, cod or pollock, cut into 1 1/2 inch pieces
1/2 c. dry white wine
1 c. skim milk or low-fat milk
2 tbsp. finely chopped parsley

1. Melt butter in 6 quart saucepan or kettle. Add potatoes, carrots, onions, cloves, dill, bay leaf and salt, if using. Add boiling water. Simmer, covered, 20 minutes or until vegetables are tender.

2. Add fish and wine. Simmer, covered, 10 minutes or until fish flakes easily when touched with a fork.

3. Meanwhile, stir together flour and milk in small bowl until smooth. Stir in soup. Cook stirring, until slightly thickened, 3 to 5 minutes. Season with pepper. Sprinkle each serving with parsley. Makes 6 to 8 servings.