Instructions: Rinse fillets under cold water, pat dry. Combine water and bouillon cube in
a medium bowl; stir until dissolved. Coat a Dutch over with cooking spray; place over Medium heat until hot. Add onion; saute 5 minutes. Add bouillon,
potatoes, celery and carrots; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.

Combine fillets, milk and next 4 ingredients in a medium bowl; add to vegetable mixture, stirring well. Return mixture to a boil, and cook, uncovered, 1 minute, stirring constantly, until mixture thickens and fish flakes easily. Remove from heat; add cheese; stir until cheese melts.

Garnish with celery leaves, if desired.

Yield: 8, one cup servings.

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