Serves: 8
Total Calories: 244

1 pound white fish mild (halibut, turbot, pollock or sole)
1 cup potato diced
1/2 cup onion chopped
1/4 pound mushrooms fresh, sliced
1/4 cup green bell pepper chopped
1/3 cup margarine
1 (10 1/2-ounce) can cream of mushroom soup condensed
1 (10 1/2-ounce) can cream of celery soup condensed
2 cups milk
1/4 cup white wine (optional)
1 (17-ounce) can corn whole kernel
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
2 tablespoons pimiento diced
Paprika

Remove any skin from fish cut into 3/4 -inch cubes set aside.

In a Dutch oven over medium-high heat sauté potato, onion, mushrooms and pepper in margarine for 8 to 10 minutes. Add fish cubes and cook for 10 minutes, stirring frequently.

In a medium bowl stir together soups, milk and optional wine until smooth. Add to fish mixture. Stir in corn. Stirring over medium heat, bring to just under boiling. Add salt, pepper and pimiento.

To serve, sprinkle with paprika.

Nutritional Facts:

Serves: 8
Total Calories: 244
Calories from Fat: 67

More Recipes from the Recipe Treasury Cookbook:
Chicken Bisque
Chock Full O'Vegetables Soup
Cold Cucumber Soup
Country-Style Bean Soup
Creamy Oyster Stew
Fish Chowder
Garnishing Soups
Ham and Corn Chowder
Light Mushroom Soup
Oxtail Soup
Pumpkin Soup
Vegetable-Beef Soup
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