1/4 lb. butter
1/4 c. onions
1/4 c. celery
3 tbsp. green pepper
1 lb. fish fillets
1 c. chicken broth
1 can cream of potato soup
Salt & pepper
Milk
Any other seafood (crab, shrimp, etc.)
Any other vegetables can be added according to taste

Melt 1/4 pound butter in saucepan. Saute diced onions, celery and green pepper. Cut fish into 1-2 inch squares. Add to vegetables and cook 2-3 minutes. Add chicken broth. Simmer approximately 15 minutes. Add cream of potato soup. Simmer approximately 5 minutes. Season with white cayenne pepper or coarsely ground black pepper and salt. Add fresh milk just before serving to thin soup and heat to serving temperature.