Emily'S Cheesy Fish Soup - cooking recipe

Ingredients

1 1/2 lb. fish fillets (haddock, hake, sole or cod)
2 Tbsp. butter
1/4 c. onion, minced
1 c. green pepper, minced
1/2 c. celery, minced
1/4 c. flour
1/2 tsp. salt
1/4 tsp. marjoram
dash of paprika
2 c. chicken bouillon or stock
1 to 2 c. milk, depending on thickness preferred
1/2 c. Cheddar cheese, grated

Preparation

Cut fish into large (3 inch) cubes.
In 3-quart pot, melt butter and saute onion, green pepper and celery until tender-crisp.
Blend in flour, salt, marjoram and paprika. Gradually add bouillon and milk.
Cook, stirring constantly, until thickened.
Add fish and cheese and simmer 5 to 7 minutes.
Serve immediately.
Serves 4 to 6 people.