In a large saucepan, melt a stick (1/4 lb.) butter or preferred butter on medium heat. Add cubed fish and saute about ten minutes. Add 4 cups water, 4 cups milk, bring to just before a boil. Add cubed potatoes, diced onion, spring onion slices, a carrot for color (diced or sliced thin), let come to a very slow boil and cook until potatoes are becoming tender. Add shrimp, crab, parsley, tarragon, a little salt, pepper, and Old Bay seasoning (2 tablespoons or to taste). When potatoes are all tender, it's ready to eat hot served with fresh (preferably warm out of the oven) bakery bread of choice.

Variation on above: add scallops along with fish to saute at beginning. Try adding crumbled bacon (few strips) to recipe.

WARNING: Not an inexpensive OR low cal meal. Eat hearty!!

1/4 lb. butter
Salt to taste
Pepper to taste
1 tbsp. parsley
2 tbsp. Old Bay
1/2 tsp. tarragon, crumbled
4 c. water
4 c. milk
1 1/2 lb. white fish (pollock does nicely)
1/2 lb. of small pre-cooked shrimp
1/2 lb. crab
6 med. peeled, diced potatoes
1 lg. diced yellow onion
3 spring onions, sliced
Optional:
1/2 lb. scallops
Bacon