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Cod and Shrimp Creamy Stew Pinterest

Cod and shrimp creamy stew, a recipe in the Belgian Waterzooï style, cod loin and seafood briefly poached served with carrots, leeks, creamy sauce, quick and easy, a delicious meal or starter for entertaining.

In this recipe, cod loin is poached a few minutes in broth, drained and set aside, the veggies, carrots and leeks, are cooked separately first in white wine, then in broth. The sauce is made with a mixture of egg yolks, heavy cream and broth.

About the fish:

I used cod loin, but hake, halibut or bass would be delicious too!

About the shrimp:

I always prefer using raw shrimp, that is what I did here, I find that cooked shrimp are always overcooked to my liking.

I shelled and deveined raw shrimp, cooked them in a pan with a chunk of butter and set aside until needed. But if you are in a hurry, by all means use cooked shrimp

I used shrimp size 16/20, any size or a mix of different sizes will do.

About the sauce:

The sauce is made with egg yolks and heavy cream

  • Use freshest eggs as this sauce can’t be boiled, just re-heated
  • If the sauce is boiled, the egg yolks will curdle and make a mess of it

Can I make it in advance:

  • You can poach the fish and cook the shrimp (if using raw), cook the veggies too the previous day, keep them in separated plastic containers until needed and just re-heat when needed
  • The sauce must absolutely be made when ready to serve


  • I don’t recommend freezing your leftovers as fish and shrimp must not have been frozen before using.

This recipe makes a nice meal for six served with rice or boiled potatoes, or it can be a delicious starter served on its own, consider reducing the quantities in this case.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 6 servings
  • Easy
  • 1 h 30

Recipe :


2 pounds (900 g.) Cod loin, skinned, deboned

1/2 pound (225 g.) Shrimp 16/20 per pound, shelled, cooked

2 tbsp. (20 g.) butter

2 shallots, thinly chopped

2 leeks, peeled, chopped in thin slices

2 carrots, peeled, thinly diced

1 liter fish or chicken broth, hot

1/2 cup (120 ml) White wine

1 pinch of saffron or turmeric

Salt and pepper to taste

1/2 Lemon juice

2 egg yolks

1 cup (240 ml) heavy cream


Into a medium pot, bring the broth to a soft boil, cut the cod loins in strips about 1.5 inches large (3 cm), poach strips into the broth for about 4 minutes, drain and remove to a shallow dish, set aside

Into a large pan, melt the butter, add the diced carrots, cover with broth, cook until almost all evaporated, add shallots and leeks, season with salt and pepper to taste, cook for about 3 minutes stirring frequently

Add the white wine and saffron or turmeric, cook until the wine is evaporated

Cover with broth and simmer on medium/low for about 10 minutes, check that the carrots are soft to your liking, if not cook for a few minutes more, add more broth if needed, drizzle with the lemon juice, mix

Into a medium bowl, add the egg yolks and heavy cream, whisk together with a fork, add 1/2 cup of broth, season with salt and pepper to taste, pour into the vegetables, mix, just heat the cream mixture, don’t boil or the egg yolks will curdle

To serve: arrange the cod chunks into a casserole pan (if necessary, microwave the cod and shrimp a few seconds to re-heat), pour the vegetables and sauce on top, scatter the cooked shrimp, sprinkle some chopped parsley to garnish

Serve with white rice or boiled potatoes cut in chunks as a meal, or on its own as a starter, consider reducing the quantities in this case


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