1 1/2 lb. white fish fillets
3 tbsp. butter
1 stalk celery, chopped
1 lg. onion, chopped
1 carrot, diced
1/2 c. flour
1/4 tsp. paprika
1/2 tsp. salt
5 c. chicken broth (stock)
4 c. milk
2/3 c. grated cheese

Cut fish into bite size pieces.

Melt butter in saucepan and saute the celery, onion and carrot until tender.

Remove from heat and stir in flour, paprika and salt.

Stirring constantly, add milk and chicken stock.

Simmer until thick and creamy, stirring constantly.

Add fish pieces and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 to 15 minutes.

Add cheese and stir until melted.

Sprinkle a little paprika on the top of each serving.

Serves 8.