Cabillaud à l’Ostendaise (Ostend North Sea Cod in Creamy Shrimp & Mushroom Sauce) – Authentic Belgium Recipe
From the royal Belgian coast of Ostend: flaky cod napped in a luxurious shrimp and mushroom velouté.
- Country of Origin
- 🇧🇪 Belgium (Western Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Thick North Sea cod fillets, Peeled coastal shrimp, Sliced button mushrooms and boiled potatoes, White wine, Cream
Ingredients for Cabillaud à l’Ostendaise (Ostend North Sea Cod in Creamy Shrimp & Mushroom Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick North Sea cod fillets, prepped into bite-sized pieces
- 1.5 cups peeled coastal shrimp, washed and trimmed
- 1 cup sliced button mushrooms and boiled potatoes
- 1 medium onion and 3 cloves garlic, finely minced with white wine
- 1.5 tbsp traditional Belgium seasoning (cream, lemon juice, flat-leaf parsley, butter)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick North Sea cod fillets for 5 minutes.
- Add minced onion, garlic, white wine, and cream, lemon juice, flat-leaf parsley, butter, stirring for 2 minutes until deeply aromatic.
- Add peeled coastal shrimp and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sliced button mushrooms and boiled potatoes right before serving warm.