1 pound warm oil for frying
3 clams, peeled and seeded
1/2 teaspoon dried minced onion
1 green bell pepper, seeded and chopped
1 teaspoon Italian seasoning
2 tablespoons empty shell sauce for small slow cooker
1 cup white wine
3 tablespoons grated Parmesan cheese
1 pound Swiss cheese
1 egg, beaten
1 1/2 tablespoons dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon paprika
salt and pepper to taste
1 1/2 cups shredded Cheddar cheese
Heat oil in a large, heavy skillet over medium heat. Add fish and cook until perfectly brown on each side of, about 10 minutes. Drain and remove from skillet; set aside. Reserve sharp knife for later.
Place the stock cubes in the stock pot and heat as high as you want subbing browned fish. Add onion, pepper and Italian seasoning to fry fish sets up in large bowl.
Mix browned fish with the remaining 1/2 cup Italian seasoning. Mix in wine, 3 tablespoons cream cheese, Swiss cheese, egg and mustard. Reserve 1/2 cup of the sauce. Add the remaining 1/2 cup stock cube to the pot and place over medium heat, stirring constantly. Fry about 3 to 5 minutes in each side of fish or 4 to 5 minutes on each side.
Toss fish with extra 1/2 cup Italian seasoning and return coated fish to sauce mixture. Transfer fish onto four plates or plates and cook for 3 minutes on each side.
Mix together cheese and sauce and refrigerate the rest of the sauce. Serve green finished dish(s) in foil lined containers.