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Cod & Prawn Mornay

THIS is a real classic. You don’t see it on menu’s much anymore which is a shame as it is a really nice dish.

If you have never heard of it then you really should give it a go, it is a great dish. The fish is cooked in a delicious cheese sauce and served with creamy mash.

If you can’t get your hands on cod then use hake or any meaty white fish.

Gluten Free Method Included Below.



Allergens : Contains Gluten & Lactose, Gluten Free Method Included, Lactose Free Method Included
Cod Fillets or Pieces - 250g
King Prawns - 12 Shell off
Onion - 1/2 medium
Garlic - 1 Clove
Cheddar cheese (grated) - 125g
White Wine - 75ml
Butter or Margarine - 30g
Plain Flour - 30g
Knorr Fish Stock Cube - 1
Milk or Cream - 50 - 100ml
Water - 400ml
Parsley or Chive - Small bunch chopped
Lemon Juice (optional) - 2tbsp


GETTING READY You will need - 1 fish chopping board (blue), 1 veg chopping board (green), 2 sharp knives, 1 medium pot, 1 small pot and 1 whisk
Melt the butter in the small pot then add the flour and cook for 1 minute stirring well. This is a roux
Cut the cod into 1.5 inch cubes, then chop the garlic and onion finely.
Using 1 tsp of good quality oil in the medium pot, heat it then cook the onion and garlic without colouring them for about 1 - 2 minutes.
Add the white wine and lemon juice if using it. Reduce (heat till half the liquid evaporates) by half then add the water and stock cube and allow to come to the boil.
When the water has boiled add 1/2 the roux and cheese then whisk well and bring back to the boil. You want it nice and thick like a thick soup. Add more roux if it needs to be thicker.
Add the chopped parsley and cream or milk, stir then add the cod, simmer for 1 minute then add the prawns.
Simmer for 3-4 minutes then taste. If happy serve with creamy mash or place it into an oven proof dish and cover with the mash and a little grated cheese then bake for 10 - 15 minutes 180c GM4.
GLUTEN FREE Use cornflour mixed with cold water to thicken instead of the roux. Mix 3 parts cornflour to 1 part water to get a smooth paste. Add this to the boiling sauce little by little until it is thick and creamy.
    • Judy
    • 21st April 2017

    Have made this twice.. A great family favourite. Also, easy and quick to make. Thank you

    • Frank
    • 30th May 2018

    Have made this several times, it is a lovely simple recipe that tastes delicious.

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