Whitefish Stew

    In a sauce pan, prepare a simple white sauce roux. Begin with 1 table spoon cold, unsalted butter. With low heat, melt the butter and gently but brightly stir in 1/4 to 1/3 cup all-purpose flour.

    With the heat at a minimum, add roughly one cup of milk, slowly, stirring at all times for full incorporation. Continue to stir until sauce thickens. Add flour or milk if needed.

    In the sauce pan, add one large fillet of whitefish being sure to immerse it fully into the sauce. Cover and allow to simmer under low heat and cook for 5 - 10 minutes.

    Pour sauce, fish and all, into the slow cooker. On HIGH, add 1 cup chicken stock and cook for an hour, stirring every so often as to break up the fish. Season with spices such as cayenne or mustard powder.

    Serve warm, over a heavy European bread.
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