Bluefish Chowder

• 3 slices bacon cut in 1inch pieces
• 1 pound bluefish fillets, cut in 1inch pieces
• 1 cup celery chopped
• 1/2 tablespoon parsley leaves fresh, chopped
• 1 x black pepper to taste
• 1/2 teaspoon basil dried
• 3 tablespoons butter
• 13 ounces evaporated milk
• 2 medium onions chopped
• 2 large potatoes peeled, cubed
• 3 cups water
• 1 1/2 teaspoons salt
• 3/4 teaspoon tarragon leaves
• 1/2 teaspoon rosemary leaves dried, crushed
• 3 tablespoons flour, all-purpose

1. 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.
2. Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown.
3. Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender.
4. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
7. Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.

bacon, bluefish, celery, parsley, black pepper, basil, butter, milk, onions, potatoes, water, salt, tarragon, rosemary, flour

Taken from recipeland.com/recipe/v/bluefish-chowder-5604 (may not work)