1 lb. fish fillet
1 med. yellow onion, chopped
2 celery stalks, chopped
1/4 c. flour
Dash paprika
3 c. milk
2 tbsp. butter
3 med. carrots, chopped
1/2 tsp. salt (opt.)
20 oz. chicken broth
1 c. grated cheese

(Not one to keep cheese in the house so I buy the packages of cheddar cheese all grated or finely cut.)

Cut fish in cubes of about 1". Melt butter in a large saucepan. Add onion, carrots and celery. Cook until the onions are transparent. Blend in the dry ingredients (salt, flour, paprika). Cook, stirring constantly, until well blended together.

Slowly add chicken broth and milk. Stir constantly until it thickens. Add fish and cook on low heat until fish flakes easily, about 5 minutes. Add the cheese and stir until cheese melts. Serve hot. Makes about 2 1/2 quarts.