2 c. diced raw potatoes
1 c. chopped celery
4 c. water
1 tsp. salt
1 c. onion
1 lb. fish
2 c., water
1/2 tsp. salt
1/2 c. butter
4 - 6 tbsp. flour
3 - 4 c. milk
3 tbsp. parsley

Cook potatoes, celery, water, salt and onion until vegetables are soft. Drain. Cook fish, 2 cups water and 1/2 teaspoon salt for 10 minutes. Do not drain. Flake fish, add vegetables. For cream sauce, heat butter, flour, milk and parsley to desired thickness. Combine with vegetables and fish.