Creamed Cod with Mushrooms and Shrimp

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 22%
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 43.9g
  • Carbohydrate: 16.6g
  • Fiber: 0.8g
  • Cholesterol: 306mg
  • Iron: 3mg
  • Sodium: 549mg
  • Calcium: 202mg


  • Béchamel Sauce
  • 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


  1. Preheat the oven to 350°. Prepare Béchamel Sauce; keep warm.
  2. 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.
  3. 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.
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