Description
Gourmet Seafood Cassolette is a luxurious baked dish featuring a medley of tender shrimp, scallops, white fish fillets, and mussels smothered in a creamy, wine-infused sauce and topped with a golden crust of Parmesan cheese and breadcrumbs. This recipe blends rich flavors and textures for an elegant seafood entrée that comes together in just 35 minutes, perfect for impressing guests or treating yourself to a special meal.
Ingredients
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
Garnish
- Fresh lemon wedges for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and 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 for 2-3 minutes until they soften and release their fragrance.
- Cook seafood partially: Add the mixed seafood to the skillet and cook for 2-3 minutes just until the seafood begins to turn opaque. Remove from the pan and set aside to prevent overcooking.
- Deglaze with wine: Pour the dry white wine into the same skillet, cooking for 2-3 minutes while scraping up browned bits to enrich the flavor.
- Make creamy sauce: Add heavy cream and fish or chicken stock to the skillet, stirring to combine. Let this mixture simmer gently for about 5 minutes until it reduces slightly and thickens.
- Combine seafood and sauce: Return the partially cooked seafood to the skillet, season with salt and pepper, and stir delicately to coat the seafood evenly in the creamy sauce.
- Prepare for baking: Spoon the seafood and sauce mixture into the prepared cassolette dishes. Sprinkle evenly with grated Parmesan cheese and breadcrumbs to form a golden crust.
- Bake: Place the dishes in the preheated oven and bake for 12-15 minutes until the topping is golden brown and bubbly.
- Garnish and serve: Remove from oven and garnish with chopped fresh parsley and lemon wedges. Serve immediately for best flavor and texture.
Notes
- Use fresh seafood for the best taste and texture. If frozen, thaw completely before cooking.
- Dry white wine is essential for the depth of flavor; avoid cooking wines that contain salt or additives.
- For a lighter dish, substitute half-and-half or milk for heavy cream, though the sauce will be less rich.
- Panko breadcrumbs provide a crispier topping than regular breadcrumbs.
- This dish pairs beautifully with a crisp green salad or steamed vegetables.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven to maintain the crust.
