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.
Seafood Chowder Casserole
From EatingWell: September/October 2010
New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and a crispy crumb topping. We like the combination of shrimp, cod and crab, but feel free to experiment with other types of seafood—scallops, clams and mahi-mahi would also work well.
13 Reviews for Seafood Chowder Casserole
We loved it even though my husband is not a big fan of casseroles - he raved about it. Used cod, canned lump crabmeat and about a dozen shrimp I had leftover. Didn't use bottled clam juice as I dont care for it - used canned fish stock. Loved the crunchy topping. This is definitely going to be made again.
This was a quick and easy dinner. I cook all of my meals for the week on Sunday to avoid overly busy weeknights. This dish kept well and was super satisfying. I substituted tilapia for the fish and only used shrimp. Used one bottle of clam juice and the rest chicken stock and substituted Swiss cheese. Served with roasted asparagus, it was a hit! Will make this again, especially because it was so easy!
My husband loved it and raved about it. I did not deviate from the recipe except for the old bay; I din't have any so I substituted some creole seasoning and it turned out great. Will definitely make it again!
This dish was awesome. I followed the recipe and included my own modifications to suit my taste. I am not a fan of dill or celery so I added mushrooms and tarragon. Lastly, I seasoned to my taste and it was absolutely perfect :). Thanks so much for sharing this recipe because it will definitely be a favorite of mine. Oh and for the leftovers, since it makes 8 servings, I simply packed the rest up in individual containers and put in the freezer for quick grab and go lunches...