3/4 lb. frozen torske
1/4 c. lemon juice
1 bay leaf
1 slice onion
1 (4 oz.) can mushrooms
1 tbsp. butter
1 (10 1/2 oz.) can shrimp soup
1/4 c. milk
1/4 tsp. dry Dury mustard
Cayenne pepper
Grated Parmesan
Paprika

Place fish in pan and add water to cover. Add 1 tablespoon salt, lemon juice, bay leaf and onion. cover pan and bring almost to boil, turn down the heat and simmer 3 minutes, drain and flake torske.

Brown mushrooms in butter, stir in soup, milk, mustard and red pepper until smooth. Carefully stir in torske. Heat slowly stirring often. Pour into casserole. Sprinkle cheese and paprika on top. Bake for 15 minutes at 400 degrees. Serve over rice.