4-6 oz. butter
1 lg. onion, chopped
1/2 c. green pepper, chopped
3 c. chicken broth
4 lg. potatoes, cooked and cubed
1 can tomato soup
4 lbs. fresh fish, cubed
2 cans evaporated milk
1 bay leaf
1/4 tsp. thyme
Tabasco sauce to taste

Saute onions and peppers until soft. Add chicken stock, potatoes and tomato soup. Cook for 10 minutes. Add fish, cooking slowly until fish is flaky. Add milk and seasonings. Simmer briefly.