FISH CHOWDER
from the Lewis R. French

3 medium onions, chopped
1/4 cup (1/2 stick) butter
2-1/2 cups water or stock (fish, chicken or vegetable)
2 T. parsley
salt and pepper to taste
2-1/2 pounds haddock, in one piece
1 can evaporated milk

In soup pot, melt the butter and sauté onions until translucent. Add potatoes, water or stock, parsley, salt and pepper and bring to boil. Simmer, covered, until potatoes are tender. About 1/2 hour before serving add fish; do not cut fish up! Fifteen minutes before serving, add the milk and heat through, but do not boil. Serves 6.