|Lingcod/Cod steaks||1 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Pared diced potatoes||2 Cup (32 tbs)|
|Milk||3 Cup (48 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
|Shredded sharp process cheese||2 Cup (32 tbs)|
|American cheese||8 Ounce|
In 3-quart casserole, cook fish, 1 1/2 cups water, bay leaf, and thyme, covered, at MEDIUM HIGH (7) for 6 to 8 minutes or till fish flakes easily with a fork.
Remove skin and bones from fish; break fish into chunks and set aside.
Strain fish broth; set aside.
In same casserole, cook bacon, covered with paper toweling, at HIGH for 4 minutes or till crisp.
Remove bacon, reserving drippings in casserole.
Crumble bacon; set aside.
Cook onion and celery in reserved drippings at HIGH for 3 minutes or till tender, stirring twice.
Stir in reserved fish broth and potatoes.
Cook, covered, at HIGH for 10 to 12 minutes or till tender, stirring once.
Add milk, parsley, pimiento, salt, pepper, and crumbled bacon.
Cook at HIGH for 15 minutes, stirring once.
Stir in fish.
Combine 1/3 cup cold water and flour; stir into mixture.
Cook at HIGH for 3 to 5 minutes or till thickened and bubbly, stirring after each minute.
Stir in shredded cheese till melted.
Season to taste.