West Coast Cod and Shrimp

West Coast Cod and Shrimp

44
Lynseey 7

"If you crave seafood, try this!"

Ingredients

1 h 20 m {{adjustedServings}} servings 730 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 730 kcal
  • 37%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 275 mg
  • 92%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
  3. Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
  4. Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
  5. Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

44
  1. 54 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I tried this (with the following modifications) and it was LOVED by all. I substituted a can of evaporated milk for the heavy cream, added 1 teas. of tarragon and baked it uncovered. It lowere...

Three stars as written, as I see this recipe as only the foundation or starting point for a finished dish. I used halibut rather than cod, but that's neither here nor there and doesn't affect t...

Absolutely oustanding - so rich and elegant, but so easy to make. I made it pretty much as written - cut back on the parsley as we aren't huge fans - but I'm sure it would work just as well with...