Cod and Wild Rice Anne Marie
1 cup wild rice, cooked according to package directions
2 pounds cod
1 teaspoon salt, divided
1/2 teaspoon pepper
3 strips of bacon
2 cups mushroom, chopped, divided
1/4 cup onion, chopped
1/4 cup celery, chopped
5 tablespoons margarine, melted, divided
1 tablespoon onion, chopped
3 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon thyme
2 cups half and half
1/4 cup walnuts, toasted
Season cod fillets with half of the salt and 1/2 teaspoon pepper. In a skillet, cook 3 strips of bacon until lightly browned. Add half of the chopped mushrooms, chopped onion, and chopped celery; cook until tender. Stir in the cooked rice. Place the fish in a greased baking pan; top with the rice. Drizzle with 2 tablespoons melted margarine. Cover and bake at 350 degrees until the fish flakes easily, about 10 minutes. Meanwhile, in a saucepan, melt remaining margarine. Add 1 tablespoon chopped onion and remaining sliced mushrooms. Cook until tender, then stir in flour, dry mustard, salt, and thyme. Gradually stir in half and half. Cook over medium heat until thickened, stirring constantly. Stir in toasted walnuts. Serve over the fish and rice mixture. Serving Size: 6