1 lb. fish fillets, fresh or frozen
2 tbsp. butter
6 tbsp. chopped onion
1 c. chopped carrot
6 tbsp. chopped celery
1/4 c. flour
1/2 tsp. salt
Dash paprika
2 (10 oz.) cans chicken broth, diluted
3 c. milk
1 c. grated processed cheese

Thaw frozen fish fillets enough to allow cutting, about 30 minutes. Cut fish in 1 inch cubes. Melt butter in large saucepan. Add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt and pepper. Cook 1 minute, stirring constantly.

Gradually add chicken broth and milk. Cook, stirring constantly, until thickened. Add fish, simmer until fish flakes easily (5 minutes for fresh, 10 for frozen). Add cheese, stir until melted. Serve hot. Yields: 2 1/2 quarts.