This Fish, Shrimp, and Cod Casserole is a celebration of the sea — a creamy, comforting dish that brings together tender pieces of fish, succulent shrimp, and a silky white wine cream sauce.

Each bite captures the delicate sweetness of fresh seafood, balanced by the gentle aroma of garlic, onion, and parsley. Baked until perfectly golden and fragrant, it’s the kind of dish that feels both rustic and refined — ideal for cozy family dinners or elegant gatherings.

Served with warm crusty bread or a side of rice, it’s a hearty yet graceful reminder of how simple ingredients can transform into something beautifully indulgent.

Why People Will Love This Fish, Shrimp, and Cod Casserole

A taste of the ocean in every bite: The blend of tender fish and plump shrimp creates layers of delicate flavor that transport you straight to the coast.

Rich yet refined comfort: The creamy white wine sauce wraps each morsel in velvety smoothness, offering warmth and luxury without being heavy.

Simple elegance: With minimal ingredients and easy preparation, it delivers restaurant-quality flavor from the comfort of your own kitchen.

Perfectly balanced flavors: The sweetness of seafood, the subtle sharpness of wine, and the freshness of parsley come together in beautiful harmony.

A dish that suits every occasion: Elegant enough for dinner parties yet comforting enough for a quiet night at home.

Golden, bubbling perfection: The final bake creates a lightly crisp top with a creamy, savory base — a texture that’s irresistibly satisfying.

Timeless and nourishing: It’s a dish that feels both classic and heartfelt — the kind of meal that soothes, satisfies, and lingers in memory long after the last bite.

Key Ingredients

Fresh Fish Fillets (Cod and Salmon): The foundation of the dish — tender, flaky, and naturally sweet. Cod brings a mild delicacy, while salmon adds richness and a buttery depth that elevates the entire casserole.

Shrimp: Juicy and slightly briny, shrimp introduce a touch of ocean sweetness and a satisfying texture that contrasts beautifully with the softness of the fish.

White Wine: The subtle acidity of the wine lifts the flavors of the seafood, creating balance and elegance while adding a gentle aromatic note to the creamy sauce.

Fresh Cream: Smooth and velvety, it transforms the sauce into something luscious and comforting — a silken blanket that ties every ingredient together.

Onion and Garlic: The quiet backbone of flavor. When sautéed, they release sweetness and aroma that infuse the entire dish with warmth and depth.

Fresh Parsley: A vibrant finishing touch that brings color, freshness, and a whisper of earthiness to balance the richness of the sauce.

Olive Oil, Salt, and Pepper: Simple, essential, and honest — these staples highlight the purity of the seafood and enhance the natural harmony of the dish.

Expert Tips:

Choose the freshest seafood you can find: Freshness defines the flavor. Look for firm, translucent fish fillets and shrimp with a clean, ocean-like aroma. Avoid any seafood with a “fishy” smell — it will carry through the sauce.

Balance the textures: Use a mix of firm (cod) and buttery (salmon) fish to create contrast. Cod stays flaky and light, while salmon adds richness that pairs beautifully with the creamy sauce.

Don’t overcook the seafood: The fish and shrimp should only be lightly cooked on the stove before baking. Remember — they will continue cooking in the oven, so undercooking slightly at first keeps them tender and juicy.

Deglaze with patience: When adding white wine, let it simmer for a full two minutes. This evaporates the alcohol and concentrates the subtle acidity that balances the cream’s richness.

Use full-fat cream for body: Fresh, high-quality cream creates a velvety texture that binds the seafood and sauce without curdling. Avoid light cream — it tends to split under heat.

Season in layers: Lightly salt the seafood before cooking, then taste and adjust the sauce before baking. Layered seasoning ensures the flavors meld harmoniously without becoming overpowering.

Add a breadcrumb or cheese topping (optional): For a golden crust and extra depth, sprinkle lightly with breadcrumbs mixed with grated Parmesan before baking. It adds a delicate crunch to the creamy base.

Rest before serving: Let the casserole sit for 5–10 minutes after removing it from the oven. This allows the sauce to settle and the flavors to fully bloom, giving the dish that perfect, restaurant-style finish.

Fish, Shrimp and Cod Casserole

Ingredients

400 g (14 oz) mixed fish fillets, such as cod and salmon, cut into bite-size pieces

200 g (7 oz) peeled shrimp

1 medium onion, finely chopped

2 cloves garlic, minced

200 ml (¾ cup) fresh cream

100 ml (⅓ cup + 1 tbsp) dry white wine

1 small bunch fresh parsley, finely chopped (for garnish and flavor)

Olive oil, for sautéing

Salt and freshly ground black pepper, to taste

Instructions

Prepare the Ingredients

Preheat the oven to 180°C (350°F). In a large skillet, heat a drizzle of olive oil over medium heat.

Add the chopped onion and minced garlic, then sauté for about 3–4 minutes, until softened and translucent.

Cook the Seafood

Add the cubed fish fillets (such as cod and salmon) and the peeled shrimp to the pan.

Cook for about 5 minutes, stirring gently, until the fish begins to turn opaque and the shrimp are lightly pink.

Make the Cream Sauce

Pour in the white wine and let it simmer for 2 minutes to allow the alcohol to evaporate.

Stir in the fresh cream, then season with salt and pepper to taste.

Continue cooking for a few more minutes, stirring occasionally, until the sauce thickens slightly and coats the seafood beautifully.

Assemble the Casserole

Spoon the seafood and sauce mixture into individual ramekins or a large ovenproof baking dish.

Sprinkle with freshly chopped parsley to add color, aroma, and freshness.

Bake to Finish

Transfer to the preheated oven and bake for 15–20 minutes, until the top is lightly golden and bubbling at the edges.

Serve and Enjoy

Serve warm, straight from the oven, with a side of crusty bread, rice, or steamed vegetables.

This creamy seafood casserole is rich, comforting, and full of delicate ocean flavor.

Important Notes Fish, Shrimp and Cod Casserole

Quality defines the dish: The success of this casserole depends entirely on the freshness of the seafood. Choose firm, glistening fish and shrimp that smell clean and briny — like the sea itself. Frozen seafood can be used, but make sure it’s fully thawed and patted dry to avoid excess liquid that can thin the sauce.

Mind your timing: Fish and shrimp cook quickly. Overcooking even by a few minutes can make the texture rubbery or dry. Gently sauté just until the fish turns opaque and the shrimp blush pink — the oven will finish the job.

Avoid curdling the cream: When mixing in the wine and cream, maintain gentle heat. High heat can cause separation or a grainy sauce. A slow simmer keeps the cream velvety and smooth.

Taste before baking: Once the sauce is combined, taste and adjust the seasoning. The white wine and seafood already bring saltiness, so balance carefully before the final bake.

Let it rest before serving: After removing the casserole from the oven, allow it to rest for 5–10 minutes. This helps the sauce settle and thickens it naturally, giving the dish a cohesive, restaurant-quality finish.

Garnish for balance: Fresh parsley isn’t just decoration — its bright, herbal notes cut through the richness of the cream and revive the flavors beautifully. Add it just before serving for the best aroma and color.

Storage tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream or milk if the sauce thickens too much. Avoid microwaving on high — gentle reheating keeps the seafood tender.

Freezing caution: While the sauce can freeze well, seafood and cream-based dishes may lose texture after thawing. If planning to freeze, bake the casserole without cream first, then add it when reheating for the freshest texture.

How to Enjoy Fish, Shrimp, and Cod Casserole After Cooking

Let it rest before serving: Once you remove the casserole from the oven, allow it to sit for 5–10 minutes. This short pause lets the sauce settle, the flavors deepen, and the cream achieve that perfect silky consistency.

Serve it while warm, not hot: The magic of this dish unfolds when it’s warm — hot enough to release the aroma of wine, garlic, and cream, but cool enough for the delicate flavors of fish and shrimp to shine without being overpowered by heat.

Pair it thoughtfully:

• For a rustic touch: Serve with crusty artisan bread or toasted baguette slices to soak up the creamy sauce.
• For something lighter: Accompany it with a simple green salad drizzled in lemon vinaigrette to balance the richness.
• For an elegant meal: Pair with a glass of chilled dry white wine (like Sauvignon Blanc or Pinot Grigio) — it echoes the notes in the sauce and enhances every bite.

Garnish for freshness: Just before serving, scatter fresh parsley or a squeeze of lemon juice over the top. This burst of brightness refreshes the palate and balances the cream’s indulgent richness.

Savor the contrast: Each bite offers harmony — the tender fish, the sweet shrimp, the smooth sauce, and the faint crispness from the baked edges. Take your time to enjoy how the layers of flavor unfold — the gentle hint of wine, the warmth of garlic, and the sweetness of the sea.

Enjoy the next day’s perfection: Like many cream-based dishes, the casserole deepens in flavor overnight. Reheat gently over low heat or in a 160°C (320°F) oven until warmed through. Add a splash of cream if needed to restore its silky texture.

Make it a complete experience: Serve family-style at the table, letting everyone scoop from the bubbling dish. The aroma, the steam, and the golden surface create a moment of comfort and connection — food that feels both elegant and deeply homely.

Nutrition Information

For your Fish, Shrimp, and Cod Casserole (per serving, based on about 4 servings total):

Calories: 315 kcal | Total Fat: 20.4 g | Saturated Fat: 8.6 g | Monounsaturated Fat: 7.1 g | Polyunsaturated Fat: 1.9 g | Cholesterol: 165 mg | Sodium: 310–420 mg (depending on added salt) | Total Carbohydrates: 5.3 g | Dietary Fiber: 0.6 g | Sugars: 2.1 g | Protein: 29.8 g

Frequently Asked Questions

Can I use frozen seafood instead of fresh?

Yes, frozen fish and shrimp work perfectly if they’re thawed properly. Be sure to thaw them overnight in the refrigerator, then pat completely dry before cooking. Excess water from frozen seafood can dilute the sauce and prevent the casserole from thickening beautifully.

What type of fish works best for this casserole?

A combination of firm white fish like cod or haddock with richer fish such as salmon or trout creates a wonderful balance of texture and flavor. Avoid delicate fish like tilapia, as they can break apart too easily in the creamy sauce.

Can I make this casserole ahead of time?

Yes. You can prepare the sauce and seafood mixture up to one day in advance, then refrigerate it covered. When ready to serve, assemble and bake it just before eating. This keeps the texture of the fish and shrimp perfectly tender and fresh.

How can I make the sauce thicker or richer?

If you prefer a thicker consistency, reduce the sauce a few extra minutes before baking. You can also stir in a small handful of grated Parmesan or a teaspoon of flour when adding the cream to create extra body and depth of flavor.

What side dishes go well with this casserole?

This dish pairs beautifully with buttery mashed potatoes, steamed rice, or toasted artisan bread for soaking up the creamy sauce. For freshness, serve with a green salad dressed in lemon vinaigrette or roasted seasonal vegetables.

How do I prevent the seafood from overcooking?

Cook the fish and shrimp only briefly on the stovetop — just until the fish turns opaque and the shrimp become pink. Remember, they’ll continue cooking in the oven. Slightly undercooking at first keeps the seafood tender and prevents it from drying out.

Can I substitute the cream with a lighter option?

Yes. You can use half-and-half or a mix of milk and a tablespoon of butter for a lighter version. However, full-fat cream provides the best texture and prevents the sauce from separating under oven heat.

What’s the best way to thicken the sauce if it’s too runny?

If the sauce seems thin before baking, simmer it for a few extra minutes on low heat to reduce and concentrate. Alternatively, whisk in a teaspoon of flour or cornstarch dissolved in a little cream — this will help achieve a silky, stable texture.

How do I stop the cream from curdling?

Keep the heat gentle when adding the cream and avoid boiling. The combination of high heat and acidity from the white wine can cause separation. Always stir continuously on low heat and add the cream after the wine has reduced slightly.

Can I add cheese or a topping before baking?

Absolutely. For a golden crust and extra richness, sprinkle breadcrumbs mixed with grated Parmesan or Gruyère before baking. The topping turns beautifully crisp and contrasts with the soft, creamy interior.