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Fish Casserole

1 lb. Scallops, cut small, parboil 5 minutes
1 lb. Main Shrimp, do not overcook
1 lb. Haddock, cooked gently & flakes
2 cups medium white sauce

Cream Sauce:
4 Tbsp. butter
4 Tbsp. flour
1 tsp. dry mustard
1 cup whole milk
1/2 cup light cream
1/2 cup Fish Stock
Salt & white pepper to taste

Put buttered cracker crumbs on top, sprinkle with paprika. Bake at 350 F about 30 minuets or until heated through. Crumbs are brown. Put in layers in casserole dish Haddock, Scallops, Shrimp and cover with cream sauce. (I cook fish in lightly salted water with a little lemon juice, cook each separately in the same water.)

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