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Submitted by: Marlene Campbell from Millinocket, ME
Originally shared on the web 07/28/2016

1 onion, chopped
1 carrot, peeld and sliced
2 stalks celery, sliced
1/4 c. water
2 lbs. haddock, thawed if frozen
10-3/4 oz. can cream of shrimp soup
1-1/4 c. milk
1/4 t. dried thyme
1/4 t. pepper

Combine onion, carrot and celery in slow cooker. Add water; cover and cook on high setting for 2 hours. Cut fish into large pieces, about 3 inches square. Place fish pieces on top of vegetables. Combine remaining ingredients in a bowl; pour over fish. Reduce heat to low. Cover and cook for 3-3/4 hours, or until fish flakes easily. Uncover; break fish into smaller pieces with a fork and stir. Cover; turn off slow cooker and let stand for 15 minutes before serving. Serves 4.