Fisherman'S Chowder - cooking recipe

Ingredients

1 1/2 lb. fresh fish
3 medium onions
margarine or butter
4 or 5 potatoes, sliced and pared
salt and pepper
3 c. boiling water
1 qt. scalded milk
1 c. canned milk

Preparation

Skin and bone fish.
Cut into 2 or 3 pieces.
In a 4-quart pan, saute onions with 1/4 cup oleo until golden.
Cook, uncovered, 10 minutes.
Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper and boiling water; stir well.
Arrange fish on top.
Cover and simmer 15 to 20 minutes or until vegetables are tender.
Add milk and 3 tablespoons butter and heat.
Do not boil.