Ingredients

• 2 tablespoons Instant chicken bouillon granules
• 1 Bay leaf
• 1 cup Diced carrot
• 1 cup Peeled; diced potato
• 1 cup Diced celery
• 1/2 cup Chopped onion
• 1/4 teaspoon Dried oregano; crushed
• 1 pound Northern-pike fillets or other skinless fish fillets
• 1/4 cup Butter or margarine
• 1/4 cup All-purpose flour; (to 1/3)
• 2 cups Milk
• Fresh snipped parsley

Directions

• 1. In a large saucepan, combine the bouillon and bay leaf with 1 quart water.
• Add carrot, potato, celery, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
• Bring to boiling; reduce heat.
• Cover and simmer 10 minutes or till the vegetables are just tender.
• Add fish, and cook 5 minutes more or till fish is done.
• 2. Meanwhile, in a medium saucepan, melt butter or margarine over medium heat.
• Stir in the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper till blended.
• Add milk all at once, and stir till bubbly; remove from heat.
• 3. Slowly add the thickened mixture to the fish, stirring constantly.
• To serve, remove bay leaf.
• Garnish bowls with fresh parsley.
• Makes 4 to 6 servings.
• Published in Midwest Living 6/1990 Submitted by Carriej999@AOL.com 5/98 Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman Posted to MC-Recipe Digest by Carriej999 on May 17, 1998