1 c. chopped onion
1/4 c. butter
2 c. water
4 c. diced raw potatoes
2 carrots, sliced thin
1/2 c. diced celery
1 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley flakes
1 lb. fish (torsk, perch or walleye), cut into small pieces
1 (15 oz.) can cream style corn
1 (13 oz.) can evaporated milk

In 4 quart or larger pan, saute onion in butter until soft. Add water, potatoes, carrots, celery, salt, pepper and parsley flakes; cover and simmer 15 minutes. Put fish on top of potatoes and simmer 15 minutes longer, or until fish flakes easily and potatoes are done. Stir in corn and evaporated milk and heat to just below boiling. Do not over cook or milk will curdle. Serves 8.