1 lb. fish fillets, fresh (red snapper or white fish)
2 tbsp. butter
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
1/2 c. flour
Salt
Fresh ground pepper
1 tbsp. Accent
2 c. half and half
1 c. grated processed cheese

Cut skinned boneless fillets into 1" cubes. Melt butter in a large saucepan, add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt, freshly ground pepper, Accent, paprika and rubbed thyme flakes to release the aromatic oils. Stir in hot undiluted chicken broth gradually. Cook, stirring constantly until thickened, add the fish cubes and grated cheese, stirring until cheese is melted and fish is cooked. Add half and half and chopped parsley. Simmer another 3 to 5 minutes. Yield: 12 servings.