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Creamed Cod with Mushrooms and Shrimp


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  • Béchamel Sauce (see recipe)
  • 2 pounds cod fillets
  • Cooking spray
  • 1/2 cup minced shallots
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups sliced mushrooms
  • 1/2 cup bottled clam juice
  • 2 tablespoons fresh lemon juice
  • 12 large shrimp peeled and deveined (about 1/2 pound)
  • 1/4 cup dry breadcrumbs
  • 1 teaspoon margarine melted


Servings 1


Step 1

Preheat the oven to 350º. Prepare Béchamel Sauce; keep warm.

Place fish in a 13 × 9-inch baking dish coated with cooking spray. Sprinkle with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350º for 25 minutes. Let fish cool to room temperature. Remove fish from dish into a bowl, reserving cooking liquid. Shred fish with 2 forks; set aside. Strain cooking liquid through a sieve into a bowl; discard solids.

Combine the cooking liquid, mushrooms, clam juice, and lemon juice in a large nonstick skillet. Cover and cook over medium-high heat for 3 minutes or until mushrooms are tender. Stir mushroom mixture and fish into Béchamel Sauce; pour béchamel mixture into six gratin dishes coated with cooking spray. Place shrimp on béchamel mixture, and sprinkle with breadcrumbs. Drizzle with margarine. Broil on second shelf 5 minutes or until shrimp are done.

Serving Size: 1 cup

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