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This fish and mushroom casserole recipe features a crispy phyllo topping on a hearty stew full of mushrooms and chunks of cod swimming in a rich sherry sauce. Other firm white fish work too--use whatever looks best at the seafood counter.

Source: EatingWell Magazine, September/October 2012

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Recipe Summary test

total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 9-by-13-inch (or similar size 3-quart) baking dish with cooking spray.

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  • Heat oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, 6 to 8 minutes. Add mushrooms and cook until they start to release their liquid, 6 to 8 minutes. Increase heat to medium-high and cook, stirring occasionally, until the mushroom liquid has evaporated, 12 to 14 minutes more.

  • Whisk sherry and tomato paste together and add to the pot. Cook, stirring occasionally, until reduced by about half, 5 to 7 minutes. Whisk flour and milk together and add to the pot. Reduce heat to medium and cook until thickened, 1 to 2 minutes. Stir in cod, dill, salt and pepper. Cook, stirring often, until the cod is just cooked through, 3 to 5 minutes. Transfer to the prepared baking dish.

  • Place one sheet of phyllo on a clean cutting board. (If you have smaller sheets, place two side by side.) Coat the phyllo with cooking spray. Cut into quarters. (Cut smaller sheets in half to get 4 pieces.) Using your fingertips, crumple each piece of phyllo so it resembles a little nest and place on the casserole. Repeat with the remaining phyllo, fitting the "nests" snugly together to form a tight layer. Evenly coat with cooking spray.

  • Bake the casserole until the top is golden brown and the filling is bubbling, 18 to 22 minutes. Let cool for 5 minutes before serving.

Tips

Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day. Let stand uncovered at room temperature while you continue with Step 4 and preheat oven. Bake until bubbling and golden, 25 to 30 minutes.

Tips: Skip “cooking sherry”--it is high in sodium. Instead, purchase dry sherry (or sweeter cream sherry) that's sold with other fortified wines in your liquor store.

For sustainably fished cod, look for wild-caught U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit seafoodwatch.org.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

270 calories; protein 23.8g; carbohydrates 24.9g; dietary fiber 2.8g; sugars 8g; fat 4.9g; saturated fat 1.1g; cholesterol 47.7mg; vitamin a iu 274.5IU; vitamin c 6.7mg; folate 82.8mcg; calcium 109.6mg; iron 2.2mg; magnesium 54.9mg; potassium 995mg; sodium 515.8mg; thiamin 0.3mg.
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