Seafood Thermidor Recipe
Seafood Thermidor Recipe photo by Taste of Home

Seafood Thermidor Recipe

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“Here in the Midwest, lobster can be pricey, so I found this recipe that tastes like Lobster Thermidor but costs a lot less,” shares Sandi Laskowski of Rapid city, South Dakota.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 2 tablespoons chopped onion
  • 2 tablespoons butter, divided
  • 3 tablespoons Homemade Cream-Style Soup Mix
  • 1 teaspoon all-purpose flour
  • 3/4 cup 2% milk
  • 2 tablespoons white wine or chicken broth
  • 1 teaspoon lemon juice
  • 1/2 pound cod, haddock or orange roughy fillets, cut into 1/2-inch cubes
  • 1/4 pound uncooked medium shrimp, peeled, deveined and cut into thirds
  • 2 to 3 tablespoons shredded part-skim mozzarella cheese
  • 1 tablespoon minced fresh parsley
  • 1/4 cup dry bread crumbs
  • 1 tablespoon grated Parmesan cheese

Nutritional Facts

3/4 cup (prepared with reduced-fat butter) equals 365 calories, 12 g fat (7 g saturated fat), 162 mg cholesterol, 829 mg sodium, 24 g carbohydrate, 1 g fiber, 39 g protein.


  1. In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  2. Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted.
  3. Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden. Yield: 2 servings.
Originally published as Seafood Thermidor in Cooking for 2 Fall 2006, p17

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 9, 2013

"i like it"

Reviewed Jan. 30, 2010

"I loved this dish. Depending on what you put in it, you can vary it a lot. I will make it often."

Reviewed Apr. 27, 2009

"Tried this recipe last night for the first time. Was very good. Glad I have saved all my ToH magazines."

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