Cod with Cream Sauce and Shrimp
A source of protein and omega-3 fatty acids, this dish supports heart and brain health. The creamy texture of the sauce made from coconut cream and butter adds a rich flavor, while the lemon adds freshness. It is perfect for a keto diet due to its low carbohydrate content.
Season cod fillet (400 g) with table salt (3 g) and black pepper (0.5 g), then let it stand for a few minutes. Peel shrimp (120 g); if they are raw, cook them in the sauce until fully opaque, and if they are already cooked, add them only at the end to warm through.
In a saucepan, reduce chicken broth (200 g) by about half. Add coconut cream (120 g) and butter (25 g), stir, and warm until gently thickened. Add lemon juice from lemon (25 g) and taste the sauce for salt.
Place the cod in the sauce and cook over low heat for 6-8 minutes, until the fish turns opaque and flakes easily. Add the shrimp: cook raw shrimp for 2-3 minutes, or warm cooked shrimp for about 1 minute. Serve immediately with the sauce spooned over the fish.
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