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      omelet and souffle seasoning
1/8       teaspoon      cayenne pepper
6         large         fill cod or haddock -- 2 1/2 pounds
1/2       cup           cheese soup base
1 1/2     cups          water
1/2       cup           low fat milk
1/2       teaspoon      parsley
1/8       teaspoon      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.