1 1/2 to 2 c. cooked fish (halibut, salmon, cod, or other)
1/2 c. cooked shrimp
1/4 c. butter
1/2 c. diced celery
1/4 c. minced green onion
3 tbsp. flour
2 c. milk
1 c. light cream
1 c. fish stock or clam juice
1 tsp. salt
4 drops red pepper sauce
1/8 tsp. black pepper
1 tsp. savory salt
Minced parsley for garnish

Shred fish and shrimp with fork and set aside. Melt butter in saucepan. Add celery and onion; saute. Add flour and stir until blended. Gradually add milk, cream, and fish stock or clam juice. Stir until slightly thickened.

Add fish, salt, red pepper sauce, pepper, and savory salt. Simmer for a few minutes to blend flavors; do not boil. Garnish each serving with minced parsley. Makes 6 servings.