Description
Gourmet Seafood Cassolette is an elegant and creamy baked seafood dish featuring a delightful combination of shrimp, scallops, white fish fillets, and mussels in a rich white wine and cream sauce. Topped with Parmesan cheese and crispy breadcrumbs, then baked until golden and bubbly, this recipe is perfect for a refined dinner that’s both comforting and impressive.
Ingredients
Seafood
- 1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)
Sauce
- 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
Topping & Garnish
- 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.
- Sauté Aromatics: In a large skillet, heat butter and olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking them for 2-3 minutes until they become soft and aromatic but not browned.
- Cook Seafood: Add the mixed seafood to the skillet and cook for 2-3 minutes, just until they begin to turn opaque and start cooking through. Remove the seafood from the skillet carefully and set aside.
- Deglaze Pan: Pour the dry white wine into the same skillet and cook it for 2-3 minutes, scraping up any browned bits stuck to the pan to build flavor.
- Make Cream Sauce: Add the heavy cream and fish or chicken stock into the skillet. Stir to combine all ingredients and let the sauce simmer gently for about 5 minutes until it thickens slightly.
- Combine Seafood and Sauce: Return the seafood to the skillet. Season with salt and pepper to taste. Stir gently to coat the seafood evenly with the creamy sauce without breaking up the delicate pieces.
- Assemble Dishes: Spoon the seafood and sauce mixture evenly into the prepared cassolette dishes. Sprinkle each dish with grated Parmesan cheese and then evenly top with breadcrumbs to form a crispy crust.
- Bake: Place the dishes in the preheated oven and bake them for 12-15 minutes, or until the topping is golden brown and bubbly, and the seafood is fully cooked.
- Garnish and Serve: Remove the cassolette from the oven. Garnish with freshly chopped parsley and serve warm with fresh lemon wedges to squeeze over before eating.
Notes
- Use fresh seafood for best flavor; frozen can be used but thaw completely before cooking.
- Dry white wine is essential to balance richness; a Sauvignon Blanc or Pinot Grigio works well.
- Panko breadcrumbs provide a lighter, crispier topping than regular breadcrumbs.
- Adjust salt carefully as Parmesan cheese and stock already add saltiness.
- Serve with crusty bread or a light salad to complement this rich dish.
