Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Bacon slice; cut in 1" piece
1 lb Bluefish fillets; 1" pieces
1 c Celery; chopped
1/2 tb Parsley, fresh; chopped
1/4 ts Pepper, black
1/2 ts Basil, dried
3 tb Butter
13 oz Evaporated milk
2 ea Onion, med; chopped
2 ea Potato, large; peeled/cubed
3 c ;Water
1 1/2 ts Salt
3/4 ts Tarragon, dried
1/2 ts Rosemary, dried; crushed
3 tb Flour

Partially cook bacon in a large Dutch oven over medium heat until
slightly browned; add onion, and cook until onion is tender and bacon
is crisp. Add bluefish and cook, stirring occasionally, 4 to 5
minutes or until fish begins to brown. Add all except butter, flour,
and evaporated milk, and simmer 20 minutes or until potatoes are
tender. Melt 3 tablespoons butter in a heavy saucepan over low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir white sauce into fish mixture; simmer,
stirring occasionally, for 20 minutes or until thickened.

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