Title: Quick Cape Breton Chowder
Categories: Soup Seafood
Yield: 8 Servings

1	lb	Cod fillets; frozen *
1	tb	Butter
1/2	c	Onion; finely chopped
10	oz	Cream of celery soup
14	oz	Clam chowder
1	c	Milk
1/2	c	Water
		Parsley; chopped

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

* or Boston bluefish, haddock, turbot Typos by Vern - Know-wud-I-mean

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