Description
This Gourmet Seafood Cassolette is a luxurious blend of shrimp, scallops, white fish, and mussels simmered in a rich creamy sauce with white wine, garlic, and onions, then topped with Parmesan cheese and crispy breadcrumbs. Baked to golden perfection, it’s an elegant and satisfying seafood dish perfect for a special dinner or entertaining guests.
Ingredients
Units
Scale
Seafood
- 1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)
Sauce and Topping
- 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 your oven to 375°F (190°C). Grease individual cassolette dishes or a large baking dish to prevent sticking and ensure easy serving.
- 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 softened and fragrant, forming the flavorful base of your sauce.
- Cook Seafood: Add the mixed seafood to the skillet and cook for 2-3 minutes until they start to turn opaque but are not fully cooked. Remove the seafood from the skillet and set aside to prevent overcooking.
- Deglaze Pan: Pour the dry white wine into the same skillet, cooking for 2-3 minutes while scraping up any browned bits from the bottom. This adds depth and richness to the sauce.
- Simmer Sauce: Stir in the heavy cream and fish or chicken stock. Let the mixture simmer gently for about 5 minutes until the sauce thickens slightly and flavors meld together.
- Combine Seafood and Sauce: Return the seafood to the skillet, season the mixture with salt and pepper to taste, and gently stir to coat the seafood evenly with the creamy sauce.
- Assemble Cassolette: Spoon the seafood and sauce mixture into the prepared cassolette dishes. Evenly sprinkle the top with grated Parmesan cheese and breadcrumbs to create a deliciously crispy crust.
- Bake: Place the dishes in the preheated oven and bake for 12-15 minutes, or until the topping is golden brown and bubbling, indicating the seafood is perfectly cooked and the sauce is hot.
- Garnish and Serve: Remove the cassolette from the oven. Garnish with freshly chopped parsley and fresh lemon wedges to add brightness and a fresh finish to the dish before serving.
Notes
- Using a mix of seafood optimizes flavor and texture; ensure all seafood is fresh for best results.
- The white wine adds acidity and complexity to the sauce; if preferred, a non-alcoholic substitute like white grape juice with a splash of vinegar can be used.
- For a crispier topping, broil for 1-2 minutes at the end of baking instead of longer baking time, watching carefully to avoid burning.
- Serve with crusty bread or a light salad for a complete meal.
- Ensure seafood is not overcooked during the skillet step as it will continue cooking in the oven.
