Fish in a Flash: Pour water to a depth of 2 inches into a large skillet; bring to a boil. Add fish, and return to a boil. Cover, reduce heat. and simmer 5 to 8 minutes or until fish flakes with a fork. Remove from skillet with a slotted spoon; cool slightly. Flake into bite-size pieces.
Sauté shallots in butter in a heavy saucepan over medium-high heat 3 minutes or until tender; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in whipping cream and next 6 ingredients.
Add fish; cook over low heat until thoroughly heated. Serve in a chafing dish; garnish, if desired. Serve warm.
Note: Double recipe to fill chafing dish.