1 lb. fish or crab (or both)
2 tbsp. butter
6-8 tbsp. chopped onion
6-8 tbsp. chopped celery
1 c. chopped carrot
1/3 c. flour
1/2 tsp. salt
Dash of paprika
2 (10 oz.) cans undiluted chicken broth
3 c. skim milk
1 c. grated Cheddar and/or Monterey Jack cheese

Cut fish and/or crab into 1-inch pieces. Melt butter in a large saucepan. Add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt and paprika. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk. Cook, stirring constantly, until thick. Add fish; simmer until fish flakes. Add cheese; stir until melted.