1/4 lb butter
1/4 cup finely chopped shallots or scallions
1/2 cup flour
2 cup fish stock
1 lb. shrimp, cooked, peeled, and finely chopped
1/2 cup finely chopped mushrooms
1/2 tsp salt
Few grains cayenne
3 lb. bluefish, dressed and split with backbone removed
1. Saute the shallots in the butter over low heat. Do not brown.
2. Stir in the flour and then the fish stock, simmer about 5 minutes and add the shrimp, mushrooms, salt, and cayenne. Continue to cook until thickened.
3. Place this stuffing onto one half of the fish and cover with the other half, reserving a little to use as a sauce. Place in a buttered ovenproof dish and bake, uncovered, in a preheated 400 degree oven about half an hour, or until flesh flakes when fork-tested.
4. Place on a heated platter, spoon the remaining stuffing, and garnish with parsley sprigs.