Recipe
- 1 pound fresh bluefish, skinless fillets, cut into 1-inch pieces
- 3 tablespoons butter
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 1 cup potatoes, ½-inch cubes
- 3 tablespoons flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground white pepper
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon sherry
- 1 cup freshly grated medium cheddar cheese
- 1 tablespoon chopped fresh parsley, optional garnish
In a large saucepan, melt butter. Sauté onion, celery and potatoes. Blend in flour, salt, pepper, and cook for 1 minute. Gradually add broth, milk, cream and sherry, stirring constantly. Cook on medium heat until vegetables are tender.
Reduce heat to low, add cheese and stir until melted. Add fish and cook until done about 10 minutes. Serve topped with parsley.
Contributed by Joyce Taylor MM2
