1/4 c. (1 stick) butter
1/2 c. minced onions
2 c. fish stock or beef stock or water
1/2 c. chopped celery
1 c. thinly sliced carrots
1 c. diced potatoes
1 bay leaf
1/2 tsp. thyme
2 tsp. salt
1/8 tsp. pepper
1 lb. fish fillets (haddock, halibut, or other fish), thawed
1/4 c. flour
3 c. milk, divided
1 c. half & half
1 (6 oz.) frozen crabmeat, thawed and flaked
1 tsp. minced parsley

In large pot, melt butter and saute onion until transparent. Add fish stock (or beef stock or water). Stir in celery, carrots, potatoes, bay leaf, thyme, salt, and pepper. Cut fish fillets into bite size pieces and add to stock. Cover and bring to a boil over medium heat. Allow to simmer for 20 to 30 minutes or until vegetables are tender. Put flour into a small bowl. Add 1 cup of the milk to make a thin paste. Add paste to hot mixture, stirring constantly, until thickened. Gradually add the remaining milk, half & half, crabmeat, and parsley. Heat to serving temperature. Makes 8 servings.