• 2 Tbsp vegetable oil
• 1/4 C coarsely chopped onion
• 1/2 C coarsely chopped celery
• 1 C sliced carrots
• 2 C potatoes, raw, peeled and cubed
• 1/4 tsp thyme
• 1/2 tsp paprika
• 2 C bottled clam juice
• 8 whole peppercorns
• 1 bay leaf
• 1 lb fresh cod or haddock fillets, cut into 3/4-inch cubes
• 1/4 C flour
• 3 C low-fat (1%) milk
• 1 Tbsp fresh parsley, chopped

1. Heat oil in a large saucepan. Add onion and celery and saute about 3 minutes.

2. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.

3. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.

4. Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.

5. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.