Shrimp-Stuffed Bluefish with Parsley - serves 4

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
Parsley

Saute the shallots in the butter over low heat. Do not brown.
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.
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.
Place on a heated platter, spoon the remaining stuffing, and garnish with parsley sprigs.