3 slices bacon, cut in 1" pieces
2 med. onions, chopped
1 lb. bluefish fillets, cut in 1" pieces
2 lg. potatoes, peeled & cubed
1 c. chopped celery
3 c. water
2 tbsp. fresh parsley (if dry)
1 1/2 tsp. salt
1 1/2 tsp. pepper
3/4 tsp. dried whole tarragon
1/2 tsp. dried whole basil
1/2 tsp. rosemary, crushed
3 tbsp. butter
3 tbsp. all-purpose flour
1 (12 oz.) can evaporated milk

Partially cook bacon in large Dutch oven over medium heat until slightly browned; add onion, cook until onion is tender and bacon is crisp. Add bluefish and cook, stirring occasionally 4 to 5 minutes or until fish browns. Add potatoes, celery, water and seasonings; simmer 20 minutes or until potatoes are tender.

Melt 3 tablespoons butter in heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; then cook on medium heat, stirring constantly until thick and bubbly. Stir white sauce into fish mixture, simmer, stirring occasionally for 20 minutes or until thickened.