Clean seafood and snapper, cut them into pieces and place in casserole. Cut the onion into rings and pour over the seafood, along with white pepper, bay leaf, chopped pepper, salt and cook wine, cover tightly and cook over low heat for about 10 minutes or until the shellfish are tender.
Remove from heat. Prepare a white sauce, first melting butter with flour and when it made a paste add milk gradually and mushroom soup undiluted. Add half the grated cheese. If the sauce is too thick, add a little water they have released the seafood boil. Take of to shellfish, take off the leaf bay, drain in well and pour the sauce on top. Mix well with sauce and place in a mold resistant all ovens, sprinkle remaining cheese over before serving and place them in the oven to melt cheese.
Garnish as desired.
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