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1 lb. fresh or frozen fish
1 1/2 c. chicken broth
1 c. milk
2 Tbsp. snipped parsley
1/8 tsp. black pepper
1 medium onion, chopped
2 Tbsp. butter or margarine
3 small potatoes, sliced
2 oz. can pimento, chopped
1/4 tsp. dried thyme, crushed
1 1/2 c. sliced zucchini

If using frozen fish, let stand for 20 minutes at room
temperature. Cut fish into 3/4 inch cubes. In a 3 quart
saucepan, cook onion until tender. Stir in broth and potatoes.
Bring to boil. Reduce heat and simmer for 25 minutes or until
potatoes are tender. Place 1/2 mixture in blender or food
processor. Blend until smooth. Repeat with other half. Return
to saucepan. Stir in milk, pimento, parsley, thyme and pepper.
Bring to a boil. Reduce heat and add fish cubes to soup. Cook
about 5 minutes, stirring constantly. Stir in zucchini. Cook
and stir about 5 minutes until fish flakes easily. Season to
taste. Serves 4 to 5.

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