1 med. onion, chopped
1 c. celery, chopped
2 tbsp. butter
1 lb. fish filet, cut up
2 cans cream of potato soup
1 1/2 soup cans milk
Salt and pepper to taste
1 tsp. parsley flakes
1 tsp. chives

Saute onion and celery in the butter until soft. Place fish filets on to of vegetables. Cover, lower heat and cook about five minutes. Break fish into pieces with a fork. Add remaining ingredients and simmer for 15 minutes and serve. Yield: 4 servings.