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Fish, Classics and bistro fare

Pollock with shrimp sauce and rice

Pollock with shrimp sauce and rice is a fish dish for 4 people, ready in 35 minutes, easy to make, for about €3.20 per serving. The fillets are poached in white wine and shallots, then topped with a cream and shrimp sauce. Success depends on poaching the fish gently, without letting the liquid boil, so the flesh stays tender and flakes easily.

Tonight, tender pollock fillets poached and topped with a creamy shrimp sauce, served with rice.

Pollock with shrimp sauce and rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Pollock has white, firm, slightly flaky flesh that pairs naturally with a creamy sauce. Poached in a white wine and shallot broth, it stays moist and picks up flavor without drying out. The shrimp added at the end bring a briny note and a bit of bite, without complicating the recipe at all.

This is an everyday dish that kids tend to like too, thanks to its mild sauce and plain rice. You can make it on a weeknight without any stress, the whole sauce comes together in one pan. Mon Chou likes to suggest it when you want a comforting dinner without spending an hour in the kitchen.

The ingredients

4 people

Fish counter

  • Pollock fillets 600 g
  • Cooked peeled shrimp 250 g

Dairy

  • Heavy cream 20 cl
  • Butter 20 g

Fruits and vegetables

  • Shallot 2
  • Lemon 1
  • Parsley 1 bunch

Pantry

  • Dry white wineoften in the pantry 10 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Shellfish, Lactose

The step by step recipe

  1. Cook the rice in boiling salted water and keep it warm. 11 min

    Cover it with a kitchen towel, it stays moist.

  2. Melt the butter, add the chopped shallots and let them turn translucent. 4 min

    Cook them gently without browning.

  3. Pour in the white wine, add the pollock fillets, cover and let them poach. 8 min

    The fillets are done when the flesh flakes easily with a fork.

  4. Remove the fillets, add the cream to the pan juices and let it reduce slightly, then add the shrimp. 4 min

    The shrimp are already cooked, just warm them through.

  5. Plate the fish over the rice, spoon over the sauce, add a little lemon juice and some parsley.

    A splash of lemon at the last moment brightens the sauce.

Our tips to get it right

  • Pick thick pollock fillets, they hold together better during poaching than thin ones.
  • Strain the poaching liquid before adding the cream if you want a smooth sauce without bits of shallot.
  • Taste the sauce before adding salt, the cooked shrimp and white wine already bring some saltiness.

The variations

  • Swap the pollock for cod or whiting, two white fish that poach the same way.
  • For a fish free version, replace the fillets with white mushroom caps poached in the same broth.
  • For kids in a hurry, serve the sauce and rice separately, some prefer mixing it themselves on their plate.

What to serve it with

  • A green salad with vinaigrette
  • Steamed green beans
  • A glass of dry white wine

Storage

Store leftovers in the fridge in a sealed container for up to 2 days. Reheat gently in a saucepan or skillet over low heat to avoid drying out the fish. Freezing isn't recommended, cream based sauces tend to separate once thawed.

Questions about this dish

Can I use heavy whipping cream instead of liquid cream?

Yes, but the sauce will be a bit thicker and less pourable. Add a spoon of water or poaching liquid to loosen it if needed.

Can this dish be made ahead?

You can cook the rice and poach the fish ahead of time, then make the sauce at the last minute. A cream sauce doesn't hold up well in advance, it tastes best freshly made.

What kind of shrimp should I use for this recipe?

Cooked, peeled shrimp, easy to find fresh or frozen at the fish counter. They only need a few minutes in the sauce to warm through.

How do I know when the pollock is cooked through?

The flesh should flake easily with a fork and turn opaque. If it still resists and looks translucent in the center, let it poach a minute or two longer.

How long does it take to make pollock with shrimp sauce and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pollock with shrimp sauce and rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pollock with shrimp sauce and rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, lactose. Always check the labels of the products you buy.

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