1 lb. fresh or frozen cod fillets
1 sm. onion, quartered
Lemon slice
1 can condensed cream of shrimp soup
3 tbsp. all-purpose flour
1/4 c. milk
1/4 c. dry white wine
1/4 c. (1 oz.) shredded Mozzarella cheese
2 tbsp. snipped parsley
1/2 c. soft bread crumbs
2 tbsp. grated Parmesan cheese
2 tsp. butter
1/2 tsp. paprika

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 and parsley. Heat through. Carefully drain fish well; fold into sauce. Spoon into 4 coquille shells.

Combine bread crumbs, Parmesan, butter, and paprika. Sprinkle over sauce. Broil 1 to 2 minutes. Makes 4 servings.