Skip to main content New<> this month
Get the Allrecipes magazine

West Coast Cod and Shrimp

Rated as 4.27 out of 5 Stars
31

"If you crave seafood, try this!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 730
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 730 calories; 42.8 46.3 39 275 309 Full nutrition

Explore more

Reviews

Read all reviews 53
  1. 63 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

I made this recipe exactly as stated and I found the dill to be wayyyyy too overpowering for the rest of the ingredients :( So unless you're a big dill fan I'd cut back on it, other than that th...

OBVIOUSLEY THIS IS ....GREAT STUFF IT IS SO YUMMY AND CUTE

I made this using half and half intsead of the heavy cream, and 1 tsp dried dill instead of fresh, and it was amazingly good. It tasted like something you would pay a lot for at a restaurant, ye...

This is really good! After reading other reviews, I doubled the sauce. It took a little tweaking to adjust the seasoning to my liking - I added red crushed pepper for spice and extra butter for...

I read some reviews before making this dish and I took some of the advice. I am not a fan of dill so I used some dried tarragon instead. I also added a dash of sherry and I am glad I did. The ...

This recipe really was delicious! I used dry dill and only sprinkled it on for a bit of flavor rather than overpowering the simple ingredients, and it was great. My one complaint was that the ...