Cod and Prawns in Cream

    1 hour 20 minutes

    This is a dish for the true seafood lover. If you can't find cod, any other firm fleshed white fish will work.

    55 people made this

    Serves: 4 

    • 2 cups (500ml) water
    • 1 cup (185g) uncooked long-grain white rice
    • 1 teaspoon olive oil
    • 2 tablespoons butter
    • 1/4 cup minced onion
    • 1 tablespoon minced garlic
    • 1 1/2 cups (375ml) thickened cream
    • 1/4 cup (65ml) milk
    • 1 1/2 tablespoons cornflour
    • 225g fresh prawns, peeled and deveined
    • 1 cup sliced fresh mushrooms
    • 1 tablespoon chopped fresh dill
    • seasoning to taste
    • pepper to taste
    • 450g cod fillets
    • 1 tablespoon grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    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 180 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 cream. In a small bowl, mix the milk and cornflour and stir into the saucepan to thicken the cream mixture. Remove from heat, stir in the prawns and mushrooms and season with dill, seasoning and pepper.
    4. Arrange cod in the prepared baking dish. Pour the 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.

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    Reviews in English (57)


    The family loved it  -  10 Mar 2017


    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 the recipe. I sweated the mushrooms along with the onion and garlic as I didn't need them to give off all their juices into the sauce as the dish was baking! I didn't add cornstarch or milk, as neither was necessary if you simply reduce the cream to thicken. The cream sauce needed flavor beyond the dill and a little sherry was the obvious choice. I didn't use the Parmesan - I guess being Italian I have a bias against using cheese with fish or other seafood! Finally, since this was to be baked at 350 degrees for 30 minutes (perfect time and temperature by the way), there was no need to cover it and have it "stew" rather than bake, also holding on to all of the juices which would only have made the sauce more liquidy. This turned out to be a rich, flavorful dish, with both the shrimp and the fish perfectly cooked. The sherry, as Hubs so aptly put it, definitely gave the dish character. I layered the shrimp over the fish filets, then poured the sauce over them. It isn't directed to do this in the recipe, but do salt and pepper your fish and shrimp before pouring over the sauce and baking! For a little color, sprinkle on a little paprika. The small changes I've outlined gave this dish definition and dimension and went a long way toward bringing this dish up to a good 4-star rating.  -  13 Jul 2010  (Review from Allrecipes USA and Canada)


    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 lowered the fat, increased the subtle herb flavoring and kept it from getting watery.  -  05 Apr 2007  (Review from Allrecipes USA and Canada)