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Title: Bluefish Chowder
Serves: 8

Ingredients:

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

Instructions:
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