Poach fish in lightly salted water. Flake and set aside.
In a medium saucepan, melt butter. Sauté onions and potatoes until tender. Add broth, salt and pepper. Bring to a simmer. Stir in milk, then cream. Heat, but do not boil.
Add flaked fish and cook only until fish is heated about 10 minutes. Garnish with parsley.
Contributed by Joyce Taylor