QUICK CAPE BRETON CHOWDER
500 g frozen cod fillets
1 lb butter
1 tbsp finely chopped onion
1/2 c cream of celery soup
1 can (10 oz) clam chowder
1 can (14 oz) milk
1 c water
1/2 c chopped parsley
Partially thaw the fish. Cut into 1
inch pieces. Saute the onion in butter until
translucent. Stir in soups, milk and
water. Slowly bring to a boil. Add the
fish and simmer 5 - 8 minutes or until the
flesh is opaque and flakes easily.
Sprinkle with parsley.