1 lb. torsk
1/4 c. lemon juice
2 tbsp. salt
1 bay leaf
1 slice onion
1 can mushrooms, drained
1 tbsp. butter
1 (10 1/2 oz.) can cream of shrimp soup
1/4 c. milk
1/4 tsp. dry mustard
Dash of cayenne pepper
Grated Parmesan cheese
Paprika

In quart of water put torsk, lemon juice, salt, onion and bay leaf. Bring to boil and simmer 3 minutes in a covered pan. Drain and flake. Brown mushrooms in butter. Stir in soup, milk, dry mustard, cayenne pepper until smooth. Carefully stir in torsk. Heat slowly and stir often. Put in baking dish. Sprinkle with cheese and paprika. Bake at 400 degrees for 15 minutes. Serve on rice.