1 1/2 lb. haddock, cut in pieces
1 qt. water
1 celery stalk, chopped
1 onion, peeled and chopped
2 tbsp. butter
1 potato, peeled and cubed
1 qt. milk
1 tsp. salt
1/2 tsp. white pepper
1 tbsp. cornstarch

Boil fish in water until just done. Remove. Fry celery and onion in butter 2-3 minutes. Add to fish stock. Simmer until liquid is reduced to 2 cups. Add cubed potato and milk and salt and pepper. Flake the fish and add to broth. Dilute cornstarch in 1 tablespoon water. Pour over fish and stock. Stir well. Simmer 10 minutes. Serve with toasted Lebanese bread.