2 c. potatoes, peeled and cubed
1 c. rice
1 can peas, drained
1 onion, diced small
Good sized chunks fresh fish fillets, about 2 to 3 lb.
1 (8 oz.) can tomato paste
1/2 c. white flour
1/2 c. milk
2 tbsp. butter
Salt and pepper to taste

Fill a large pot with water and bring to boil. Add potatoes, rice and onions. Boil until potatoes are soft and rice is cooked. Add chunks of fish. Remove from fire. Add peas, tomato paste, flour mixed with milk, butter and salt and pepper. Be sure to use fillets so there are no bones.

VARIATION: Hang a bag of pickling spices over the edge of the pot while you are cooking; remove before serving.