Ingredients

1 (1 lb.) can salmon
1 (10 1/2 oz.) can tomato puree
2 C. water
Minced parsley (optional)
Salt and pepper
1 sm. onion, minced
2 Tbsp. butter
2 Tbsp. flour
1 (14 1/2 oz.) can evaporated milk

Cooking Instructions

Put salmon with liquid into large saucepan with tomato puree, parsley and water. Bring to a boil and simmer 20 minutes. Cook onion in butter in another saucepan until golden brown; blend in flour. Add milk gradually, and cook until thickened, stirring constantly. Add salmon mixture; season to taste. Heat until hot.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)