060 / 100 · Fish, Pork, and Sunday Suppers

Creamy Seafood and Potato Bake

6 portions Active 30 min Total 1 hr 25 min

A creamy seafood bake needs a little planning so the potatoes and fish finish together. Here, thin potato rounds are briefly simmered first, then arranged over cod and shrimp in a leek-scented white sauce. They protect the delicate filling while their upper edges turn golden. The seafood goes into the sauce raw and cooks in the oven, avoiding a separate precooking step that could make it tough. Use a wide, shallow baking dish so the center heats evenly and each serving gets a share of the potato lid.

Jump to the ingredients

Golden potato rounds cover a creamy cod and shrimp bake, with seafood visible in a scooped corner.

Prepare the potatoes first

Aim for slices about an eighth of an inch thick. A sharp knife works well; if using a mandoline, use its hand guard. The short simmer should make the slices flexible without causing them to fall apart. Drain them gently and spread them on a tray rather than leaving them in a deep steaming pile. They will be easier to separate when you build the topping.

Choose two compatible seafood textures

Thick pieces of cod hold together in the sauce, while large peeled shrimp add a firmer bite. Thaw either ingredient in the refrigerator if frozen, then dry it well. Extra thawing liquid would dilute the white sauce. Cut the cod into broad chunks rather than small dice, and keep the shrimp whole. Removing their tails makes the finished bake easier to eat with a fork.

Bake until the center is hot

The edges can bubble while the middle is still cool, particularly in a heavy ceramic dish. Check the center with a thermometer rather than relying on the surface color. If the potatoes brown before the filling is ready, cover loosely with foil. Let the dish stand for five minutes before serving: the sauce settles slightly, and it becomes easier to lift a neat spoonful of seafood and potatoes together. The topping is tender and lightly browned, not a brittle potato crust.

Ingredients

  • 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons unsalted butter
  • 1 small leek (about 6 oz / 170 g), white and pale-green parts cleaned and thinly sliced
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons chopped flat-leaf parsley
  • 1 lb (450 g) skinless cod, cut into 2-inch chunks
  • 1/2 lb (225 g) raw large shrimp, peeled and deveined, tails removed

Set out

Large saucepan, Colander, Medium saucepan and whisk, 9-by-13-inch baking dish, Instant-read thermometer

Allergens

Fish (cod), crustacean shellfish (shrimp), milk, wheat. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F (200°C). Put the potato slices in the large saucepan, cover with cold water, and add 1/2 teaspoon salt. Bring to a gentle simmer and cook for 5–7 minutes until flexible but not falling apart. Drain carefully and spread on a tray.
  2. Melt the butter in the medium saucepan over medium-low heat. Add the leek and cook for 6 minutes until soft. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the milk, then the cream and remaining 1/2 teaspoon salt. Simmer gently for 4–5 minutes, stirring, until thickened. Remove from the heat and stir in the parsley.
  4. Pat the cod and shrimp dry and arrange in the baking dish. Pour the hot sauce over them and gently fold once to coat. Arrange the potato slices in overlapping rows across the top.
  5. Bake for 25–35 minutes, until golden at the edges, bubbling in the center, and the center of the casserole reaches 165°F (74°C). The fish and shrimp must be opaque throughout. Cover loosely if the potatoes brown early.
  6. Rest for 5 minutes before dividing into six portions.

A useful detail

Do not use a deep, narrow casserole; its center takes longer to heat and the seafood at the edges can overcook.

Make it your own

  • Use haddock instead of cod, cutting it into the same large chunks.
  • Replace parsley with 1 tablespoon chopped dill.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 2 days. Reheat the center of each portion to 165°F (74°C).