Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Celery-diced fine
1/2 c Onion-diced fine
1 c Mushrooms-fresh, sliced
1 c Shrimp-diced
1 pt Fish stock
1/2 c Flour(scant)
1 pt Milk-whole,warm
1/2 c Tomato puree
1 x Salt pepper to taste
2 tb Sherry. or to taste

Heat half the butter in a non-stick skillet un- til it bubbles. Add
celery, onion, mushrooms shrimp. Saute only until the onions are
clear the celery a little pliable. Add fish stock. Melt the other
half of the butter in a 2-qt. saucepan stir in the flour to make a
roux. Add the warm milk, stirring constantly until the mixture
thickens is thoroughly blended. Combine with the fish stock
mixture, tomato puree, salt and pepper. If too thick, correct with a
bit more milk. Splash in the sherry and serve hot.

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