By: EatingWell User
Absolutely fabulous! I used fresh native cod, frozen Argentine red shrimp, langostinos (look like tiny lobster tails), and my own frozen clam juice that I save whenever I cook clams or mussels. I was worried that the cheese and Old Bay might overpower the flavor, but the cheese just added a nice creaminess and the Old Bay was fine. My preference for fish in this casserole (or a seafood chowder) would be the most mild types, such as cod, haddock, monk (would require cutting into small pieces as it is not a flaky fish), hake, whiting, flounder, etc. fish, and don't think I would like this with other more flavorful types such as mahi and striped bass (and certainly nothing oily like salmon, etc.). Sea scallops would also be great in this. I may thin it and serve as a seafood chowder next time just for variety.