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Fish Stew

1 1/2 lb. Haddock, cut in pieces
1 quart water
1 celery stalk, chopped
1 onion, peeled and chopped
2 Tbsp. butter
1 potato, peeled and cubed
1 quart milk
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. cornstarch


Boil fish in water until just done. Remove. Fry celery and onion in butter 2-3 minutes. Add to Fish Stock. Simmer until liquid is reduced to 2 cups. Add cubed potato and milk and salt and pepper. Flake the fish and add to broth. Dilute cornstarch in 1 tablespoon water. Pour over fish and stock. Stir well. Simmer 10 minutes. Serve with toasted Lebanese bread.





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