1 lb. cod fillets, fresh or frozen, thawed
1 c. water
1 sm. onion, quartered
1 lemon, quartered
1 (10 3/4 oz.) can cream of shrimp soup, undiluted
2 tbsp. all-purpose flour
1/2 c. milk
1/2 c. (2 oz.) shredded Monterey Jack cheese
1 c. chopped fresh or frozen cooked shrimp
1/4 c. sherry
2 tbsp. chopped parsley
1 tsp. paprika
Patty shells, rice or toast points

Place fish, water, onion and lemon in a large skillet. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Drain well and set aside. Combine soup and flour in skillet, stir in milk. Cook over medium heat until hot and bubbly. Add cheese, stirring until cheese melts. Stir in reserved fish, shrimp and sherry. Cook over low heat until heated. Serve in patty shells, toast points or rice. Top with paprika and parsley. Serves 6.