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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. Makes 6 servings.
*One-half cup water or stock may be substituted.
If desired, stew may be diluted with milk or water.
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