1 1/2 quarts water
8 large potatoes, peeled and cut up
1 onion chopped
1 1/2 lb. skinless haddock (or other white fish)
1 large can evaporated milk
1/2 stick butter
1 tsp. salt
1 tsp. pepper
1 tsp. parsley

Cook potatoes and onion in water just covering them, in large pot until almost done. Add fish pieces pieces on top of potatoes, cover and cook another 5 minutes on low heat. Remove from heat; stir in evaporated milk, butter and seasonings. Do not drain water. Serve with salad and corn bread.