Creamy Alaskan Pollock and Broccoli Skillet

Alaskan Pollock with Broccoli in a Cream Sauce

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes

Description: Inspired by a delightful dish I tasted at a restaurant, this recipe combines tender Alaskan pollock with fresh broccoli, all enveloped in a rich and creamy Parmesan sauce. After a few attempts in my kitchen, I’ve perfected this easy and satisfying one-dish meal that’s perfect for a quick yet delicious dinner.

Category: One-Dish Meal
Keywords: Vegetable, Belgian, European, Very Low Carbs, < 30 Mins

Ingredients:

150g broccoli florets: Fresh and vibrant, these florets provide a crunchy texture and a burst of green.
100g shrimp: Cleaned and peeled, these shrimp add a delightful seafood flavor.
50g shallots: Finely chopped to enhance the dish with a sweet and mild onion flavor.
20g fresh Parmesan cheese: Grated to melt beautifully into the sauce, adding a rich, nutty flavor.
50ml milk: To create a creamy base for the sauce.
40g salt: Adjust to taste, ensuring the seasoning enhances the overall flavor.
20g sugar: A touch to balance the flavors, though optional.
1 tablespoon dill: Fresh or dried, it adds a fragrant herbaceous note to the dish.
Olive oil: For sautéing the shallots and adding richness to the sauce.

Instructions:

Prepare Your Ingredients: Start by gathering all your ingredients and chopping the shallots finely. Wash and cut the broccoli florets into small, bite-sized pieces to ensure they cook evenly.
Heat the Oil: Place a pan on medium heat and add a generous splash of olive oil. Allow the oil to warm up, creating a nice base for the shallots.
Sauté the Shallots: Add the finely chopped shallots to the pan and cook them gently, stirring occasionally. You want them to become glassy and translucent, but be careful not to let them brown or burn, as this will affect the flavor of your sauce.
Cook the Seafood: Once the shallots are ready, add the cleaned shrimp and Alaskan pollock to the pan. Stir well to ensure they are coated with the oil and shallots. Cover the pan with a lid and let the seafood cook through, about 5-7 minutes, until the fish is opaque and flakes easily with a fork.
Add the Broccoli: While the seafood is cooking, cut the broccoli florets into very small pieces. This ensures that they cook quickly and evenly. Add the broccoli to the pan, stirring it in with the seafood. Cover again and allow the broccoli to steam and become tender, which should take about 3-4 minutes.
Prepare the Cream Sauce: Once the broccoli is tender and the fish is fully cooked, pour in the milk and add the cream. Stir well to combine. Let the mixture come to a gentle simmer, ensuring that it does not boil too vigorously.
Incorporate Parmesan: Grate the Parmesan cheese and add it to the pan. Stir continuously to help the cheese melt into the sauce and thicken it.
Season the Dish: Add salt to taste and a pinch of sugar if you like a touch of sweetness. You can also add some freshly ground black pepper if desired. Sprinkle in the dill for a fragrant herb touch.
Simmer and Thicken: Let the sauce continue to simmer until it reaches your desired consistency. The sauce should be creamy and slightly thickened, coating the seafood and broccoli nicely.
Serve: Once the sauce has thickened and everything is well combined, your dish is ready to be enjoyed. Serve it hot, straight from the pan, and savor the delightful combination of flavors.