2 lbs. perch, skin removed
4 oz. butter
4 oz. flour
2 c. milk
2 c. fish stock
1/2 c. heavy cream
1 bay leaf
2 ribs celery, diced
1 med. onion
2 dashes Tabasco sauce
1 pinch black pepper
1 bunch parsley, chopped fine

Canned clam juice may be substituted for fish stock.

Dice the fish and cook in a saucepan with butter. Add onion and celery. Immediately add the flour and stir. Next, add the milk, stock, bay leaf, Tabasco and black pepper. Let the soup thicken and add heavy cream. Adjust seasonings to your liking with salt and pepper. Garnish with chopped parsley. Serves: 6. (Prep and Cooking Time: 45 minutes)