Quick Cape Breton Chowder

1 pound cod fillets -- frozen *
1 tablespoon butter
1/2 cup onion -- finely chopped
10 ounces cream of celery soup
14 ounces clam chowder
1 cup milk
1/2 cup water
parsley -- chopped

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

Sauté 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

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