Description
This Gourmet Seafood Cassolette is a rich and creamy baked seafood dish featuring a blend of shrimp, scallops, white fish, and mussels. Cooked in a luscious white wine cream sauce and topped with Parmesan cheese and breadcrumbs for a golden, bubbly finish, it’s an elegant yet easy-to-make recipe perfect for seafood lovers.
Ingredients
Scale
Seafood
- 1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)
Sauce and Toppings
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup fish or chicken stock
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko)
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Fresh lemon wedges for garnish
Instructions
- Preheat Oven and Prepare Dishes: Preheat the oven to 375°F (190°C). Grease individual cassolette dishes or a large baking dish to prevent sticking.
- Sauté Aromatics: In a large skillet, heat the butter and olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for 2-3 minutes until they become soft and fragrant.
- Cook Seafood Slightly: Add the mixed seafood to the skillet and cook for 2-3 minutes just until they begin to cook through. Remove the seafood from the skillet and set it aside to prevent overcooking.
- Deglaze Pan with Wine: Pour in the dry white wine into the same skillet and cook for 2-3 minutes, scraping the bottom to lift any flavorful browned bits.
- Add Cream and Stock: Stir in the heavy cream and fish or chicken stock. Allow the sauce to simmer gently for about 5 minutes to reduce slightly and thicken.
- Combine Seafood and Sauce: Return the partially cooked seafood to the skillet. Season with salt and pepper, then stir gently to coat the seafood pieces evenly with the creamy sauce.
- Assemble in Cassolette Dishes: Spoon the seafood and sauce mixture into the prepared baking dishes. Sprinkle the tops evenly with grated Parmesan cheese and panko breadcrumbs.
- Bake Until Golden: Place the dishes in the preheated oven and bake for 12-15 minutes, or until the topping is golden brown and bubbly.
- Garnish and Serve: Remove the casseroles from the oven and garnish with fresh chopped parsley and lemon wedges. Serve immediately while hot.
Notes
- Use a mix of fresh or thawed seafood for best texture and flavor.
- Panko breadcrumbs provide extra crunch; regular breadcrumbs can be used but may be less crispy.
- If you prefer a lighter sauce, reduce the cream to 3/4 cup and add a splash more stock.
- Serve with crusty bread or a side salad to make a complete meal.
- Make sure not to overcook the seafood in the skillet as it will continue cooking in the oven.
