SEAFOOD THERMADORE

1 lb fresh or frozen fish fillets
1/2 lb crabmeat, clams, shrimp and or -scallops (any combinations)
1 can cream of shrimp soup
3 tbsp flour
1/4 cup milk
1/4 cup white wine
1/4 cup shredded mozzarella cheese
2 tbsp snipped fresh parsley
1/2 cup soft bread crumbs
2 tbsp parmesan cheese
2 tbsp butter
1/2 tsp paprika
1/2 tsp Dijon mustard
1/2 tsp fresh lemon juice
lemon slices and parsley for -garnish
thin slices of green onion -rings for garnish
1 quartered onion and 1 lemon -slice for poaching seafood

Thaw fish, if frozen. Cut into 1/2-inch cubes. Place all seafood in a pan or skillet. Add lemon slice, quartered onion and water, just to cover. Bring to a boil, then reduce heat and simmer for 4 minutes.

Meanwhile, in a small saucepan, blend soup and the flour. Gradually, stir in milk, lemon juice and wine. Cook while stirring constantly until thick.

Stir in mustard, Mozzarella and parsley.

Carefully, drain seafood well and gently fold in sauce. Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.

Combine bread crumbs, Parmesan cheese, butter and paprika. Sprinkle over casseroles.

Broil 1 to 2 minutes. Serve over your choice of rice or pastry shells.