Instructions: Chop fish into 3/4-inch cubes. Sprinkle with lemon juice, salt and pepper to taste.

Set aside.

In skillet, melt butter over medium-high heat; saute onion, pepper, celery and mush- rooms for 4 minutes or until softened, stirring frequently. Sprinkle with flour; cook, stirring, for 1 minute. Pour in stock and bring to simmer; add cubed fish and bay leaf and simmer for 8 minutes. Add shrimp and peas; cook for 2 minutes longer or until fish flakes easily and shrimp are pink. Remove bay leaf. Serve.

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