Yield: 8 servings
|3||Bacon slice; cut in 1" piece|
|2||Onions, med; chopped|
|1 pounds||Bluefish fillets; 1" pieces|
|2||Potatoes, lg; peeled/cubed|
|1 cup||Celery; chopped|
|½ tablespoon||Parsley, fresh; chopped|
|¾ teaspoon||Tarragon, dried|
|½ teaspoon||Basil, dried|
|½ teaspoon||Rosemary, dried; crushed|
|1 can||Evaporated milk (13 oz)|
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