1 pound fish (fresh or frozen fillets)
1/2 pound crabmeat or mixed shellfish (crabmeat, clams, shrimp and or any combinations)
1/2 small onion, quartered
1 small lemon, quartered
1 can cream of shrimp soup
3 tablespoon flour
1/4 cup milk
1/4 cup dry white wine
1/2 teaspoon dijon mustard
1/4 cup mozzarella cheese, shredded
2 tablespoons parsley, chopped
1/2 cup bread crumbs
2 tablespoons parmesan cheese
2 tablespoon butter, melted
1/2 teaspoon paprika
1/2 teaspoon lemon juice
For garnish, Lemon slices and chopped parsley for garnish
Cut thawed fish into 1/2" cubes.
Place all seafood in a pan or skillet. Add lemon slices, quartered onion and enough water to just cover. Bring to a boil, then reduce heat and simmer for 4 minutes.
Meanwhile, in a small saucepan, add soup and flour, stir until combined then gradually stir in milk. Add lemon juice and wine and cook until mixture thickens, stirring constantly. Stir in mustard, mozzarella and parsley.
Drain seafood well and gently fold in sauce. Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.
Combine bread crumbs, parmesan cheese, butter and paprika and sprinkle over casseroles.
Broil until golden, about 1 to 2 minutes.