2 1/2 pounds rockfish
1 pound scallops
3 cups water
1/2 small onion, sliced
1/2 small onion, minced
1/2 lemon, sliced
1 TBS fresh basil
2 TBS butter
1/4 cup green pepper, chopped
1/2 pound mushrooms, sliced
1/4 cup bread crumbs
1 cup butter
1 cup flour
2 cups cream
2 cups fish stock
1/2 tsp dry mustard
1/2 cup swiss or gruyere cheese
1/4 cup dry white wine or 1/4 cup sherry
Salt and pepper
Boil the lemon and 1/2 sliced onion in the water.
Add the basil and cook for 5 minutes.
Add the rockfish and scallops and poach for 5 minutes.
Remove and break apart the fish, reserving the liquid, but discarding the lemon and onion.
In a saucepan sauté the minced onion and green pepper in butter, and add mushrooms.
In saucepan melt the butter and slowly add the flour.
Add the cream and stock until thickened.
Add the mustard, cheese, wine, salt and pepper.
Combine the fish, veggies and sauce.
Place into a baking dish, cover with bread crumbs.
Bake for 35 minutes at 350 degrees.