Creamed Cod with Mushrooms and Shrimp

6 Servings

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Creamed Cod with Mushrooms and Shrimp Ingredients

Bechamel Sauce	2 c Sliced mushrooms
2 lb Cod fillets	1/2 c Bottled clam juice
Cooking spray	2 tb Fresh lemon juice
1/2 c Minced shallots	12 lg Shrimp (1/2 lb); peeled and
1/4 c Dry white wine	1/4 c Dry bread crumbs
1/4 ts Salt	1 ts Margarine; melted
1/8 ts Pepper

Instructions for Creamed Cod with Mushrooms and Shrimp

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 on Aug 15, 1997

Main Ingredient: ShrimpCuisine: Uncategorized