Reviewed: Aug. 29, 2009

O M G...this was soooooo good!!! I did make a few minor changes...I used a can of evaporated milk instead of the cream as suggested by another reviewer, I added some old bay, and I had fully cooked frozen shrimp so I just thawed them and added them to the mix when it was all finished cooking. Oh, and I also used 8 oz. of mushrooms because they needed to get used up and we like mushrooms up in here. And I sauteed them with the onion. The only other thing I did was I did not make the rice, but made biscuits instead and just served this like a seafood biscuits and gravy. YUM!!! Seriously one of the best recipes I've made on here :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 21, 2009

I made this and I was at first not want to do this with cornstarch as a base for the cream, I am glad I did it was very creamy and smooth. I will now have my cook at school start her cream gravy's with cornstarch. I did use whole and peeled shrimp. I added the shrimp the last 8 min because it does not need 30 min. Any way very good way to go Lynseey

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YIEA

Cooking Level: Professional

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 3, 2009

I used 1 1/2 pounds of perch instead of cod. I'm glad I had some extra fish as it made a lot of sauce. Its says seasoning salt to taste so there really isnt any excuse for anyone to call this bland. I threw in some old bay to the sauce which was a great touch. I considered using the canned salad shrimp because it is after all a sauce but decided to buy the raw peel and eat. I'm very much glad I did the shrimp and sauce were perfectly cooked and went very well together whithout overpowering the light fresh taste of the fish.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 25, 2009

The flavor was good, but I thought it was bland too like one person has commented. I would definately use less heavy cream next time as I ended up with alot of sauce.

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ehickey

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Reviewed: May 5, 2009

This was quite good. It was a little bland so I had to add some extra spices. I don't like to use that much cream either so I used 1 cup cream and 1/2 cup milk. I used 2 tbsp of corn starch to thinken the extra milk. I sauteed 1/2 cup onionand I had to add an extra tbsp of dill and a tbsp of garlic powder. I mixed 1 tbsp of parmesan cheese into the cream mixture and then topped it off in the end with another tbsp of parmesan.

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 28, 2009

Great flavor. I agree with the rest of the reviews that the sauce gets a little runny. We had it with rice, but I think it would have been even better over pasta. I didn't think the dill was overpowering. Loved it!

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Kimberly Kays

Cooking Level: Intermediate

Home Town: Livingston, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 28, 2009

I didn't have cream, so used evaporated milk but it worIed just as well. I also cooked uncovered after reading some reviews about it becoming too watery. I thought that this was good but richer than most meals I would eat and my husband didn't like it at all so I've given it 3 out of 5 stars. I probably won't make it again.

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Melody

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

my husband absolutely love this recipe. I did substitue the heavy cream and with 1/2 and added can of cream of mushroom soup.

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Rose D.

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Reviewed: Mar. 8, 2009

My family loved this recipe! I modified it using MimicCream instead of real cream (at health food stores)and a rice blend. It tasted great and no one guessed that it was a low fat healthy recipe. The cod was perfect with this shrimp/mushroom cream sauce.

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Lynned

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Reviewed: Dec. 14, 2008

I'm rating this a 4 because my better half wasn't crazy about it, but I thought it was excellent ... I substituted FF half & half for the heavy cream and eliminated the dill ... I'll be making this again but might use a different fish other than cod (Halibut, perhaps)

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PamelaSue

Cooking Level: Expert

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Reviewed: Oct. 1, 2008

Very good. I omitted the shrimp and mushrooms since I didn't have any. I also used dry dill and added Lawrys Garlic Salt to the sauce according to my taste. Came out very good. This is a keeper!

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Sep. 29, 2008

this was a wow. i used dry dill and green onions, but other than that i followed everything and it was deelish!

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hope's mom

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

I used condensed milk instead of cream. It turned out awesome. Compliments from all. We used angel hair instead of rice and it was wonderful. Well worth the effort.

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Feb. 13, 2008

I give this only 3 stars because I had to do a lot of tweaking of this recipe. The sauce was way too bland so I added about 2 tsp of Old Bay seasoning, more garlic, and some crab meat for extra flavor. The sauce was great until it baked in the dish with the cod which made it extremely runny. If you plan to make this, make sure the sauce is too thick so the liquid from the fish mixes when baked and turns out a nice consistancy.

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Kim A

Cooking Level: Expert

Living In: Gahanna, Ohio, USA

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Reviewed: Jan. 3, 2008

nice, very nice! we added a can of cream of mushroom and 2t of red pepper flakes (also salt & peppered the fish before topping with sauce). Not much changed but tasted wonderful and we didnt find it to be watery at all and full of flavor (we, of course, like dill ;oD ) thank you for the recipe!

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JESSIMOOS

Cooking Level: Expert

Home Town: Newtown Square, Pennsylvania, USA

Living In: Spokane, Washington, USA

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Reviewed: Jul. 10, 2007

This is a wonderful recipe. Instead of cod, I used frozen, skinless salmon filets. Next time I will serve over angel hair pasta. Wonderful

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Soap

Cooking Level: Expert

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Reviewed: May 31, 2007

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 any other white fish, and maybe a combination of shrimp and scallops. Thanks so much, Lynseey!

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Caroline C

Cooking Level: Expert

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Reviewed: May 6, 2007

This was great. Husband and son both liked it as well. It takes some time to prepare, but I'll definitely be making this again.

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Danotoyoutoo

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Reviewed: Apr. 16, 2007

My boyfriend and I really enjoyed this meal. I lowered the fat in this recipe by substituting the heavy cream, milk, and cornstarch with low fat cream mushroom soup. As others noted, the final product came out a bit watery so I broiled the dish uncovered for anther 10 min. I also added finely chopped fresh broccoli and used potabello mushrooms. Instead of rice I used sauted potatoes with rosemary, oilive oil, and garlic. It was nice, but I think next time I'll stick to using wild rice as it would soak up the sauce better. Thanx for this recipe!

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Natalie Ercolini

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

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Reviewed: Apr. 7, 2007

Delicious! I used parsley instead of dill, served it with wild rice and sauteed string beans. Definitely a keeper. Watch the cornstarch to make sure it doesn't get lumpy!

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