Ingredients:

Cal/Serving: 150
1/2 c Water
1 c Milk
14 oz Clam chowder
10 oz Cream of celery soup
1/2 c Onion; finely chopped
1 tb Butter
1 lb Cod fillets; frozen *
Cooking Time: 10 min
Prep Time: 10 Min
Parsley; chopped

Method:

Partially thaw fish.
Cut in 1 inch (2 cm) pieces.
Sauté onion in butter until translucent.
Stir in soups, milk and water.
Slowly bring to a boil.
Add fish and simmer 5 to 8 minutes or until flesh is opaque and flakes easily.
Sprinkle with parsley.
* or Boston bluefish, haddock, turbot Typos by Vern - Know-wud-I-mean