1 c. uncooked potato cubes
1 c. sliced carrots
3/4 c. coarsely chopped onion
1/3 c. sliced celery
8 peppercorns
1 bay leaf
12 oz. frozen fillet of cod, thawed
1/4 c. (1/2 stick) butter
1/4 c. unsifted flour
2 tsp. salt
3 1/2 c. skim milk
Chopped parsley

Heat potatoes, carrots, onions, celery, peppercorns and bay leaf and add cold water to cover in large saucepan to boil. Reduce heat and simmer 15 minutes. Add fish. Simmer 15 minutes or until fish flakes easily with a fork. Remove fish, vegetables and seasonings. Boil broth until reduced to 1 cup.

Meanwhile, discard peppercorns and a bay leaf. Break fish into chunks. In a saucepan, melt butter. Blend in flour and salt. Stir in skim milk and reduced broth. Cook over medium heat, stirring constantly until mixture comes to a boil. Add fish and vegetables. Heat through. Serve hot, garnished with parsley. Makes 4 servings.