1 lb. haddock fillets
1 c. hot water
4 tbsp. butter
1/4 c. flour
1 can cream of mushroom soup
1/2 lb. mushrooms, fresh
2 tbsp. butter
1/4 tsp. salt, dash pepper
3/4 c. shredded Cheddar cheese
1/4 c. fish stock or dry sherry

Arrange haddock on a rack in a skillet. Add water; cover and simmer 15 minutes. Drain, reserving stock. Cool. Flake into bite size pieces and remove any bones.

Melt 4 tablespoons butter and stir into flour. Add soup and stir until thickened. Saute fresh mushrooms until tender in 2 tablespoons butter. Add mushrooms, salt and pepper to soup mixture. Blend in cheese and stock or sherry. Arrange fish and sauce in alternate layers in a 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes. Serves 4.