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

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.