Grandma Luginbuhl's Fish Chowder

2 lbs fish fillets (bass, bluegill, crappie, or perch)
1 c. diced potatoes
1 c. sliced carrots (or try sweet corn as a variation)
1/2 c. diced celery
1 1/2 t. salt
1 c. water
2 T butter/margarine
1 med. onion thinly sliced
1 t. Worcestershire sauce
2 1/2 c. milk
Pinch of paprika
Oyster crackers

Thaw fish if frozen, cut into 1" cubes. Place potatoes, vegetables (corn/carrots and celery), and 1/2 t. salt in water. Cover and cook until vegetables are almost tender. Melt butter in large saucepan, add onion and cook until translucent and tender (not brown). Add fish, worcestershire sauce and cooked vegetable mixture (do NOT drain.) Simmer 10 minutes. Add remaining salt, pepper, and milk. Heat slowly. Serve in bowls with a sprinkle of paprika over them.