Why is it that you harbor strife, bad temper, dissention, schism, and quarreling? Do we not have one God, one Christ, one Spirit of grace which was poured out on us?... Your schism has led many astray; it has made many despair; it has made many doubt; and it has distressed us all. Yet it goes on!... It is disgraceful, exceedingly disgraceful, and unworthy of your Christian upbringing, to have it reported that because of one or two individuals the solid and ancient Corinthian church is in revolt against its presbyters… The result is that the Lord's name is being blasphemed because of your stupidity, and you are exposing yourselves to danger.

Clement

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Dutch	Seafood, Soups	8	Servings

INGREDIENTS

3		Bacon slice; cut in 1" piece
1	lb	Bluefish fillets; 1" pieces
1	c	Celery; chopped
1/2	tb	Parsley, fresh; chopped
1/4	ts	Pepper, black
1/2	ts	Basil, dried
3	tb	Butter
13	oz	Evaporated milk
2		Onion, med; chopped
2		Potato, large; peeled/cubed
3	c	;Water
1 1/2	ts	Salt
3/4	ts	Tarragon, dried
1/2	ts	Rosemary, dried; crushed
3	tb	Flour

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.

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