8 medium potatoes cut into quarters
8 medium onions cut into quarters
10 carrots cut into 2 inch pieces
2 ½ pounds firm fleshed fish cut into 2 inch cubes
salt to taste
½ pound margarine or butter, browned

Fill pot with water to approximately 2/3 capacity. Add salt to taste and bring to boil.

Meanwhile prep potatoes. You can peel if you wish or just scrub and leave skins on; then cut into quarters or eighths. When water boils add potatoes to colander and insert into pot and put lid on leaving steam vents open. Cook 10 minutes.

When the potatoes have cooked 10 minutes add the carrots and onions. Cover and cook 10 minutes.

Put fish into steamer basket. Start to brown the margarine. After the carrots and onions have been boiling 10 minutes set the fish steamer basket in place, cover and cook 10 minutes. Everything will be done at once; just plate and top with browned margarine.