Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 1/3 cup | butter |
| 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 |
Directions
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.
Source: www.alaskaseafood.org