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 l!mt not brown. Add soup, milk, tomato wedges, vegetables, corn, salt, pepper and bay leaf. Heat, stirring occas­ionally, until simmering. Add fish; simmer approximately 10 minutes or until fish flakes easily when tested with a fork.