Instructions: Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp.

Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown. Add all except butter flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender.

Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.

This recipe yields 8 servings.

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