1 lb halibut
1/2 lb scallops
1 large onion, quartered
2 lemon slices
6 tbsp all purpose flour
1/2 cup milk
1/2 cup shredded mozzarella cheese
4 tbsp grated parmesan cheese
1 tsp paprika
1 lb salmon
1/2 lb shrimp
1 medium can black olives
2 cans condensed cream of shrimp soup
1/2 cup dry white wine
4 tbsp snipped parsley
1 cup of soft bread crumbs
4 tbsp butter or margarine
Thaw and skin fish. Cut into 1/2 inch cubes and place fish, shrimp and scallops, onion and lemon in greased skillet. Add water to cover. bring to boiling and reduce heat to simmer, covered, cook for 5 to 6 minutes or until fish flakes easily. Meanwhile in a meduum saucepan, blend soup and flour then gradually stir in milk and wine. Cook and stir utnil thickened and bubbly. Stir in mozzarella cheese and parsley. Heat through.
Carefully drain fish well. Fold into sauce. Pour into individual ramikins or if you prefer, use a casserole dish. Combine bread crumbs, parmesan cheese, butter or margarine and paprika, sprinkle over sauce then top with slided black olives.
Make ramikins for 15 minutes at 350 degrees or bake casserole for 30 minutes at 350 degrees. Makes six large servings.