1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1/4 teaspoon garlic powderor 1 clove garlic, minced
1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Condensed Cream of Potato Soup
1 1/2 soup cans milk
1/4 teaspoon dried dill weed, crushed
1/2 pound fresh or thawed frozen medium shrimp, shelled and deveined
2 fresh or thawed frozen firm white fish fillets (about 1/2 pound), cut into 1-inch pieces
Chopped fresh parsley
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic powder and cook until the onion is tender, stirring occasionally.
Stir the soups, milk and dill weed in the saucepan and heat to a boil. Stir in the shrimp and fish. Reduce the heat to low. Cook for 5 minutes or until the shrimp are cooked through and the fish flakes easily when tested with a fork. Sprinkle with the parsley.