Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter or margarine
     1/2           cup  finely chopped celery
  3        tablespoons  finely chopped onion
  1                can  medium shrimp -- 4.5oz, divided
  1 1/2           cups  soft bread crumbs
  1                     egg -- slightly beaten
  1           teaspoon  watkins omelet and souffle seasoning
     1/8      teaspoon  watkins cayenne pepper
  6              large  fill  cod or haddock -- 2 1/2 pounds
     1/2           cup  watkins cheese soup base
  1 1/2           cups  water
     1/2           cup  low fat milk
     1/2      teaspoon  watkins parsley
     1/8      teaspoon  watkins nutmeg

Preparation:

Melt butter in small skillet; add celery and onion; saute 5 minutes. Drain and rinse shrimp. Reserve 1/4 cup shrimp for sauce. Finely chop remaining shrimp; combine with celery and onion. Stir in bread crumbs, egg, omelet and souffle seasoning, and cayenne pepper; mix well. Place a heaping tablespoon of stuffing on each fillet; roll tightly and fasten with a toothpick, if necessary. Place in a 2 quart, shallow baking dish; cover and bake at 350 degrees for 30 to 40 minutes, or until fish flakes with a fork. In small saucepan, combine cheese soup base, water, milk, parsley and nutmeg; mix well. Heat until boiling, stirring constantly; reduce heat and simmer one minute. Serve sauce over fish. NOTE: Sauce thickens upon standing. Makes 6 servings.

Nutritional Information:

96 Calories (kcal); 7g Total Fat; (64% calories from fat); 2g Protein; 6g Carbohydrate; 48mg Cholesterol; 140mg Sodium