Recipe - Bluefish Chowder

3 Bacon slice; cut in 1" piece
1 pound Bluefish fillets; 1" pieces
1 cup Celery; chopped
One half tablespoon Parsley, fresh; chopped
One fourth teaspoon Pepper, black
One half teaspoon Basil, dried
3 tablespoon Butter
13 ounce Evaporated milk
2 Onion, med; chopped
2 Potato, large; peeled/cubed
3 cup ;Water
1 One half teaspoon Salt
Three fourths teaspoon Tarragon, dried
One half teaspoon Rosemary, dried; crushed
3 tablespoon Flour

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.