- 1 large onion, chopped
- 1/2 cup butter or margarine
- 4 cups water
- 6 cups diced peeled potatoes
- 2 pounds fresh or frozen cod fillets, cut into large chuncks
- 3 tablespoons lemon juice
- 2 cups milk
- 2 (12 fluid ounce) cans evaporated milk
- 2 1/2 teaspoons salt
- 2 teaspoons pepper
- Chopped fresh parsley
- In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Garnish with parsley and serve piping-hot.