1 lb. Alaska cod, halibut, pollock, rockfish or sablefish, thawed if necessary and cut in 1-1/2 inch chunks
1-1/2 cups water
1/2 cup dry white wine
1/8 tsp. thyme, crushed
1/4 lb. mushrooms, sliced
2 tbsp. chopped onion
1/3 cup butter or margarine
3 tbsp. flour
1-1/2 cups milk
1 cup (about 5 oz.) Alaska Pink shrimp, thawed if necessary
1 cup (about 5 oz.) Alaska Dungeness, King or Snow crab meat, thawed if necessary
2 tbsp. diced pimiento
Salt and pepper
2 tbsp. chopped parsley

Cover fish with mixture of water, wine and thyme in saucepan. Bring ot boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork. Sauté mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes; sprinkle with parsley.

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