Recipe - Creamed Cod With Mushrooms And Shrimp

Bechamel Sauce
2 pound Cod fillets
Cooking spray
One half cup Minced shallots
One fourth cup Dry white wine
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 cup Sliced mushrooms
One half cup Bottled clam juice
2 tablespoon Fresh lemon juice
12 lg Shrimp (One half lb); peeled and
deveined
One fourth cup Dry bread crumbs
1 teaspoon Margarine; melted

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 mediumhigh 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 MCRecipe
Digest V1 #744 by hurlbert hurlbert@concentric.net on Aug 15, 1997