Creamed cod with mushrooms and shrimp

6 Servings

Ingredients

Quantity Ingredient
Bechamel Sauce
2 pounds Cod fillets
Cooking spray
½ cup Minced shallots
¼ cup Dry white wine
¼ teaspoon Salt
⅛ teaspoon Pepper
2 cups Sliced mushrooms
½ cup Bottled clam juice
2 tablespoons Fresh lemon juice
12 larges Shrimp (1/2 lb); peeled and deveined
¼ cup Dry bread crumbs
1 teaspoon 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.

Recipe by: Cooking Light Magazine, March 1997, page 186 Posted to MC-Recipe Digest V1 #744 by hurlbert <hurlbert@...> on Aug 15, 1997

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