Fish Stew

1/2 large onion

1/4 cup butter ot margarine

2 cups water

3 cups diced, peeled potatoes

1 pound fresh or frozen cod fillets, cut into large pieces

1 1/2 tablespoon of lemon juice

1 cup milk

1 (12 fl oz) can of evaporated milk

1 teaspoon salt (or to taste)

1 teaspoon pepper

In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper and cook an additional 10 minutes.  Serve in a bread trencher.