Side Pannel
Creamed Cod with Mushrooms and Shrimp
Creamed Cod with Mushrooms and Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Main Dish
Ingredients List
- Bechamel Sauce
- 2 lb Cod fillets
- Cooking spray
- 1/2 c Minced shallots
- 1/4 c Dry white wine
- 1/4 ts Salt
- 1/8 ts Pepper
- 2 c Sliced mushrooms
- 1/2 c Bottled clam juice
- 2 tb Fresh lemon juice
- 12 lg Shrimp (1/2 lb); peeled and
- -deveined
- 1/4 c Dry bread crumbs
- 1 ts Margarine; melted
Directions
1. Preheat oven to 350 oF. Prepare Bechamel Sauce; keep warm. 2. Place fish
in a 13 x 9 inch baking dish coated with nonstick cooking spray. Sprinkle
with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350
oF 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 Bechamel
Sauce; pour bechamel mixture into six gratin dishes coated with cooking
spray. Place shrimp on bechamel mixture and sprinkle with bread crumbs.
Drizzle with margarine. Broil on second shelf 6 minutes or until shrimp are
done.
Yield: 6 servings (serving size: 1 cup).
Calories 322 (22% from fat); fat 8g (sat 2g, mono 2.7g, poly 2.3g); protein
43.9g; carb 16.6g; fiber .8g; chol 306mg; iron 3mg; sodium 549mg; calcium
202mg.
in a 13 x 9 inch baking dish coated with nonstick cooking spray. Sprinkle
with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350
oF 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 Bechamel
Sauce; pour bechamel mixture into six gratin dishes coated with cooking
spray. Place shrimp on bechamel mixture and sprinkle with bread crumbs.
Drizzle with margarine. Broil on second shelf 6 minutes or until shrimp are
done.
Yield: 6 servings (serving size: 1 cup).
Calories 322 (22% from fat); fat 8g (sat 2g, mono 2.7g, poly 2.3g); protein
43.9g; carb 16.6g; fiber .8g; chol 306mg; iron 3mg; sodium 549mg; calcium
202mg.
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