1 1/2 c. dry white wine
1/2 c. clam juice or water
1 bay leaf
1 lb. shelled & deveined fish or frozen shrimp
1 lb. fresh or frozen scallops (lg. sea scallops should be quartered)
1 sm. onion, finely chopped (1/4 c.)
3 tbsp. butter
1/4 c. flour
1/2 tsp. salt
2 tbsp. tomato paste
1 c. light cream or milk

Combine wine, clam juice and bay leaf in large saucepan; bring to boiling; add shrimp and scallops. After mixture comes to the boil again, lower heat; simmer 3 minutes or just until shrimp and scallops are firm-tender. Drain, reserving cooking liquid.

Saute onion in butter in a large saucepan just until tender but not browned; stir in flour and salt until mixture is smooth. Gradually stir in reserved cooking liquid and tomato paste until mixture is smooth. Cook, stirring constantly, until mixture thickens and bubbles. Lower heat; simmer 5 minutes.

Add cream, shrimp and scallops; place over low heat just until heated through. Serve in patty shells (baked following label directions), or over toast or buttered rice. Garnish with lemon and watercress, if you wish.