Creamed Cod with Mushrooms and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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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