It is the truth which is assailed in any age which tests our fidelity. It is to confess we are called, not merely to profess. If I profess, with the loudest voice and the clearest exposition, every portion of the truth of God except precisely that little point which the world and the devil are at that moment attacking, I am not confessing Christ, however boldly I may be professing Christianity. Where the battle rages the loyalty of the soldier is proved; and to be steady on all the battle-field besides is mere flight and disgrace to him if he flinches at that one point (Fritz - German Monk and contemporary with Martin Luther).

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CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Main dishes	6	Servings

INGREDIENTS

		Bechamel Sauce
2	lb	Cod fillets
		Cooking spray
1/2	c	Minced shallots
1/4	c	Dry white wine
1/4	ts	Salt
1/8	ts	Pepper
2	c	Sliced mushrooms
1/2	c	Bottled clam juice
2	tb	Fresh lemon juice
12	lg	Shrimp (1/2 lb); peeled and deveined
1/4	c	Dry bread crumbs
1	ts	Margarine; melted

INSTRUCTIONS

1. Preheat oven to 350 oF. Prepare Bechamel Sauce; keep warm. 2. Place fish
in a 13 x 9 inch baking dish coated with nonstick cooking spray. Sprinkle
with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350
oF for 25 minutes. Let fish cool to room temperature. Remove fish from dish
into a bowl, reserving cooking liquid. Shred fish with 2 forks; set aside.
Strain cooking liquid through a sieve into a bowl; discard solids. 3.
Combine the cooking liquid, mushrooms, clam juice, and lemon juice in a
large nonstick skillet. Cover and cook over medium-high heat for 3 minutes
or until mushrooms are tender. Stir mushroom mixture and fish into Bechamel
Sauce; pour bechamel mixture into six gratin dishes coated with cooking
spray. Place shrimp on bechamel mixture and sprinkle with bread crumbs.
Drizzle with margarine. Broil on second shelf 6 minutes or until shrimp are
done.
Yield: 6 servings (serving size: 1 cup).
Calories 322 (22% from fat); fat 8g (sat 2g, mono 2.7g, poly 2.3g); protein
43.9g; carb 16.6g; fiber .8g; chol 306mg; iron 3mg; sodium 549mg; calcium
202mg.
Recipe by: Cooking Light Magazine, March 1997, page 186 Posted to MC-Recipe
Digest V1 #744 by hurlbert <hurlbert@concentric.net> on Aug 15, 1997

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