1) can of cream of celery soup
1) cup of water
1) cup of half&half
1) medium sweet onion
2 lb. fish fillet, cut into 2″ chunks
4) potatoes, cubed and boiled
dill, thyme, coriander, cumin, salt, pepper to taste

In a large saucepan or Dutch oven, saute onion in butter until tender. Add remaining ingredients, except fish. Mix thoroughly and beat, but do not boil, as cream will form a film with excessive heat. Add fish and simmer about 10 minutes or until fish flakes easily when tested with a fork.

I used Tilapia tonight (I have previously used Grouper with excellent results) –it broke up into smaller bits and was just as tasty. I also added a little bit more half&half and water, which seemed to expand it a bit without detriment. The spices are my own personal preference as dill was the only one listed in the recipe as I got it. I sprinkled some Adobo seasoning on the fish before dumping it in as well. I also used a large onion instead. I used more potato this time, and it turned out very well.

MMmmmmm…

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