Ingredients:

1/4 cup butter
1/2 cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1 cup chopped celery
3 peeled carrots, chopped
1 tsp.salt
1/8 tsp. pepper
2 bay leaves
1/2 lb. fresh rockfish fillets
4 cups milk
1/3 cup flour
1- 6 oz. back fin crab meat

Melt butter in a large saucepan or stock pan over low heat, add onions and saute until tender.  Dissolve the bouillon cubes in water and then add to onions in saucepan.  Add the celery, carrots, salt pepper bay leaves.

Cut the rockfish into bite size pieces and add to onion mixture.  Simmer for about 30 minutes until vegetables are tender.  Add 1 cup milk gradually to the flour, then stir into the soup.  Stir in the remaining milk.  Cook, stirring constantly, until thickened.  Stir in the crab meat.

Makes 6-8 servings