- Lightly fry the onions in oil.
- Add the tinned tomatoes.
- Separately, add 2 cups of cold water to the cream of mushroom soup and mix.
- Add the soup mix to the onion and tomato mix while stirring.
- Add milk while continuing to stir.
- Heat until it thickens, stirring occasionally.
- Add flaked pilchards and sauce (remove bones), boiled potatoes and seasoning.
- Sprinkle with parsley.