|Cod fillets||1 Pound (Fresh Or Frozen)|
|Onion||1 Small, quartered|
|Canned condensed cream of shrimp soup||1 Can (10 oz)|
|All purpose flour||3 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Thaw frozen fish; skin if necessary.
Cut into 1/2 inch cubes.
Place fish, onion and lemon in greased skillet.
Add water to cover.
Bring to boiling; reduce heat and simmer, covered, 5 to 6 minutes, or until fish flakes easily.
Meanwhile, in a small saucepan, blend soup and flour; gradually stir in milk and wine.
Cook and stir until thickened and bubbly.
Stir in the mozzarella cheese and parsley.
Carefully drain fish well; fold into sauce.
Spoon into 4 coquille shells or if you prefer, a medium casserole dish.
Combine bread crumbs, parmesan cheese, butter or margarine and paprika.
Sprinkle over sauce.
Broil 1 to 2 minutes.