• 2 pounds cod fillets
  
• Cooking spray
  
• 1/2 cup minced shallots
  
• 1/4 cup dry white wine
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 2 cups sliced mushrooms
  
• 1/2 cup bottled clam juice
  
• 2 tablespoons fresh lemon juice
  
• 12 large shrimp
  
• peeled and deveined (about 1/2 pound)
  
• 1/4 cup dry breadcrumbs
  
• 1 teaspoon margarine melted
  

Place fish in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350º for 25 minutes. Let fish cool to room temperature. Remove fish from dish into a bowl, reserving cooking liquid. Shred fish with 2 forks; set aside. Strain cooking liquid through a sieve into a bowl; discard solids.

Combine the cooking liquid, mushrooms, clam juice, and lemon juice in a large nonstick skillet. Cover and cook over medium-high heat for 3 minutes or until mushrooms are tender. Stir mushroom mixture and fish into Bechamel Sauce; pour bechamel mixture into six gratin dishes coated with cooking spray. Place shrimp on bechamel mixture, and sprinkle with breadcrumbs. Drizzle with margarine. Broil on second shelf 5 minutes or until shrimp are done.