1 large onion -- chopped 1 pound sole fillet -- frozen 1/4 cup butter 7 cans cream of potato soup -- (10 Oz. can) 7 cans 1% milk -- (10 Oz. can) 20 ounces clams, canned with liquid 12 ounces shrimp, canned -- small cocktail size Sauté onion and fish fillets in butter (you could use margarine if desired) until onion is soft and fish is flaky. Add soup, milk, claims with juice and shrimp. Serve hot. This can be frozen
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