Recipe
- 1 pound fresh bluefish, skinless fillets, cut into 1-inch pieces
- 3 tablespoons butter
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- 1 cup potatoes, ½-inch cubes
- 3 tablespoons flour
- ¾ teaspoon salt
- ½ teaspoon white pepper, freshly ground
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon sherry
- 1 cup medium cheddar cheese, freshly grated
- 1 tablespoon fresh parsley, chopped, 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
