Serves: 6
Ingredients
| Amount | Ingredient |
|---|---|
| 1 lb. | skinned fish fillets, cut in 1-in chunks |
| ½ cup | chopped onion |
| 2 tablespoon | margarine or vegetable oil |
| 2 | cans (10 3/ 4 ounces each) cream of potato soup |
| 2 cup | milk |
| 1 | can (1 pound) tomato wedges, undrained |
| 1 package | (10 ounces) frozen mixed vegetables, thawed |
| 1 | can (8 ounces) whole kernel corn, drained |
| ½ teaspoon | salt |
| 0.125 teaspoon | pepper |
| 1 | bay leaf |
How to Prepare
In a large saucepan, cook onion in margarine until tender not brown. Add soup, milk, tomato wedges, vegetables, corn, salt, pepper and bay leaf. Heat, stirring occasÂionally, until simmering. Add fish; simmer approximately 10 minutes or until fish flakes easily when tested with a fork.