Creamed Cod with Mushrooms and Shrimp



6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 322
Caloriesfromfat 22 %
Fat 8 g
Satfat 2 g
Monofat 2.7 g
Polyfat 2.3 g
Protein 43.9 g
Carbohydrate 16.6 g
Fiber 0.8 g
Cholesterol 306 mg
Iron 3 mg
Sodium 549 mg
Calcium 202 mg


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


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

Place fish in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350° 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.

March 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note