|1 lb.||halibut, thawed if necessary, cut into 1-1/2 inch chunks|
|1 1/2 cups||water|
|1/2 cup||dry white wine|
|1/8 tsp||dried thyme, crushed|
|1/4 lb.||mushrooms, sliced|
|2 tbsp||chopped onion|
|3 tbsp||all-purpose flour|
|1 1/2 cups||milk|
|1 cup||(about 5 oz.) shrimp, thawed if necessary|
|1 cup||(about 5 oz.) Dungeness, King or Snow crab meat, thawed if neces|
|2 tbsp||diced pimiento|
|salt and pepper to taste|
|2 tbsp||chopped fresh parsley|
In a large saucepan, cover fish with mixture of water, wine and thyme. Bring to a boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork.
In another saucepan, sautee mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to a boil; boil 1 minute.
Stir in fish mixture from first saucepan, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes. Sprinkle with parsley.
Makes 6 servings.