Preparation:
In 6-quart Dutch oven or stock pot, combine onion, celery, peppers and margarine. Cook over medium-high heat three to four minutes, or until vegetables are tender, stirring constantly. Reduce heat to medium. STir in flour, salt, pepper. Blend in milk. Cook over medium heat until mixture thickens and bubbles. STir constantly. Add cheese. Stir until melted. Remove from heat.
In 2-quart sausepan, combine water and boullion. Bring to boil over medium-high heat. Add white bass pieces. Return mixture to a boil. Reduce heat to low. Simmer 8 to 10 minutes, or until fish is firm and opaque and just begins to flake. Add fish mixture to cheese mixture. Mix well. Cook over medium heat two to five minutes, or until hot. Stir frequently. Sprinkle each serving evenly with chives. |
