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