Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Bacon slice; cut in 1" piece 1/4 ts Pepper
2 Onions, med; chopped 3/4 ts Tarragon, dried
1 lb Bluefish fillets; 1" pieces 1/2 ts Basil, dried
2 Potatoes, lg; peeled/cubed 1/2 ts Rosemary, dried; crushed
1 c Celery; chopped 3 tb Butter
3 c ;Water 3 tb Flour
1/2 tb Parsley, fresh; chopped 1 cn Evaporated milk (13 oz)
1 1/2 ts Salt

BLUEFISH CHOWDER

Servings: 8

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.

~-- Chuck Spacek Portsmouth, VA per Southern Living magazine

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