Creamed Cod with Mushrooms and Shrimp

Ingredients

• 0.5 cup bottled clam juice 
• 2 pounds filets 
• 0.3 cup breadcrumbs dry
• 0.3 cup cooking wine dry white
• 6 servings béchamel sauce 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon butter melted
• 2 cups mushrooms sliced
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 cup shallots minced
• 0.5 pound shrimp deveined peeled

Equipment

• bowl
• frying pan
• oven
• sieve
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 35
2. Prepare Bchamel Sauce; keep warm.
3. Place fish in a 13 x 9-inch baking dish coated with cooking spray.
4. Sprinkle with shallots, wine, salt, and pepper; cover loosely with foil.
5. Bake at 350 for 25 minutes.
6. Let fish cool to room temperature.
7. 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.
8. 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 Bchamel Sauce; pour bchamel mixture into six gratin dishes coated with cooking spray.
9. Place shrimp on bchamel mixture, and sprinkle with breadcrumbs.
10. Drizzle with margarine. Broil on second shelf 5 minutes or until shrimp are done.