Ingredients:

1 lb Frozen cod, bluefish, haddock, or turbot fillets
1 T Butter
1/2 C Finely chopped onion
10 oz Cream of celery soup
14 oz Clam chowder
1 C Milk
1/2 C Water
Chopped parsley

Directions:

Partially thaw fish.
Cut in 1 inch (2 cm) pieces.
Saute 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.