The combination of fish and potatoes in a creamy broth makes a very comforting meal for a winter night. I found this recipe in a copy from a page of a cookbook: Blue Plate Specials. Apparently it was a special on Friday at a cafe in Portland. I have adapted it somewhat for our tastes.
3 tablespoons butter
1/2 cup onion
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 cups diced potatoes (1/2") no need to peel if the potatoes are organic
1# cod fillets or haddock if available
1 can evaporated milk
1 cup whole milk or 1/2 & 1/2
3 strips bacon, cooked and crumbled
Melt butter and cook onion until transparent. Add pepper, garlic powder, salt and potatoes, plus enough chicken broth to barely cover the potatoes. Boil until potatoes are tender, about 10 minutes. Check to make sure there is enough broth and add more if needed. Lay the fish on top of the cooked potatoes and onions. No need to cut the fish up. Cover the pan and cook until the fish flakes apart with a fork--about 8 minutes. Add the evaporated milk and whole milk or 1/2 & 1/2. Heat but do not boil. Add the bacon and additional salt if needed.
The original recipe called for 2 cans of evaporated milk which I thought would be too much liquid. If you like your soups soupier you could add the extra can.