1-Infuse the milk by pouring 2 cups whole milk into a large saucepan with 1 medium onion (peeled and quartered), 2 bay leaves, and 3 parsley stalks. Bring to a boil, remove from heat, and let it cool. Strain the milk, discarding the solids to create a flavorful base.

2-Preheat your oven to 350°F and grease a 2-quart casserole or 13×9-inch baking dish with some of the 3 ounces butter.

3-Melt the remaining 3 ounces butter in a large skillet. Stir in 3 tablespoons all-purpose flour constantly to form a roux; cook for 2-3 minutes until it thickens.

4-Gradually whisk in the strained milk, stirring until smooth. Bring to a simmer, reduce heat, and cook gently for 1 minute to thicken. Season with salt and pepper.

5-Stir in 1 tablespoon lemon juice and two-thirds of the 6 ounces grated white cheddar cheese until melted and creamy.

6-Add 1 pound monkfish cubes and cook, stirring for 1 minute.

7-Add ½ pound cod cubes, 4 green onions (thinly sliced), and 4 ounces sliced mushrooms, stirring to coat with the sauce.

8-Transfer the mixture to the greased baking dish. Bake for 15 minutes.

9-Remove from the oven, evenly distribute 4 ounces cooked shrimp over the top, and sprinkle with the remaining cheese. Return to the oven and bake an additional 20 minutes until golden brown.

10-Serve with a crispy side salad and Irish brown bread for a complete meal.