Chowder Pasta Seafood

6 ounces miniature pasta bow-ties or shells
3 ounces frozen cod
8 ounces fresh mushrooms, sliced into -inch pieces
3 cup milk
5 tbsp. butter
2 1/2 tbsp. flour
1/4 tsp. paprika
1-1/2 cup water
1/4 cup drinking white wine
1/4 cup green onions, sliced into 1/8-inch pieces
Parsley, for garnish

Cook the pasta according to the package directions. Drain and rinse lightly with cold water to prevent it sticking together, and set aside. Defrost and fry the cod until flaky. Melt butter in a heavy, 3-quart, non-aluminum sauce pan add mushrooms and sauté 3 minutes and gradually add flour to make a paste. Add milk and simmer until thickened. Add wine, water and paprika, stir well with a wire whip over moderate heat until the mixture comes to a boil. Reduce the heat and simmer 5-8 minutes, stirring constantly. Add the green onions, precooked pasta and cod. Stir to combine. Sprinkle with parsley and serve immediately.