2 lbs. Finnan haddie (or smoked haddock or cold)
Water
6 tbsp. butter
2 tbsp. minced onions
2 tbsp. minced green pepper
2 tbsp. minced pimiento
1 tsp. paprika
6 tbsp. flour
2 c. milk

Wipe Finnan haddie with a clean, damp cloth and put in a sauce pot. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork, then lift it out and drain, reserving the liquor. Coarsely flake fish with fork and set aside.

Melt butter in a large skillet. Add onions, green pepper and pimiento and cook over heat. Blend paprika and flour into onion mixture. Measure 1 1/3 cups of the reserved liquor and combine with the milk. Slowly add and stir into flour mixture.

Place over medium heat and cook about 5 minutes, stirring constantly until thickened. Add the flaked fish and stir gently. Heat thoroughly. Serve garnished with parsley, if desired. Makes 6-8 servings.