1 1/2 to 2 lbs. fish, cut in large pieces
3 lg. potatoes
1 lg. onion
2 cans evaporated milk or 3 c. light cream
1 qt. stock or water
2 tbsp. butter
Salt and pepper
Optional: white wine, bayleaf, parsley, thyme

Peel and dice potatoes, put to boil in salted water or stock to cover. Peel and dice onion. Saute onions in butter and add to potatoes. Ten minutes before serving put fish in pot. When cooked it will flake apart. Then stir in milk or cream. Serve with salt and pepper.