BLUEFISH CHOWDER

      Title: BLUEFISH CHOWDER
  Categories: Seafood, Soups
       Yield: 8 Servings
  
       3 ea Bacon slice; cut in 1" piece
       1 lb Bluefish fillets; 1" pieces
       1 c  Celery; chopped
     1/2 tb Parsley, fresh; chopped
     1/4 ts Pepper, black
     1/2 ts Basil, dried
       3 tb Butter
      13 oz Evaporated milk
       2 ea Onion, med; chopped
       2 ea Potato, large; peeled/cubed
       3 c  ;Water
   1 1/2 ts Salt
     3/4 ts Tarragon, dried
     1/2 ts Rosemary, dried; crushed
       3 tb Flour
  
   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.
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