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Gourmet Seafood Cassolette Recipe

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★★★★★

4.5 from 112 reviews

This Gourmet Seafood Cassolette is a creamy, indulgent baked seafood dish featuring a medley of shrimp, scallops, white fish, and mussels in a rich white wine and cream sauce, topped with Parmesan cheese and crispy breadcrumbs. Perfectly baked to golden perfection, it’s an elegant and flavorful meal ideal for special occasions or a luxurious dinner.

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

  1. Preheat the oven: Preheat the oven to 375°F (190°C). Grease individual cassolette dishes or a large baking dish to prevent sticking.
  2. 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 become soft and fragrant, which builds the base flavor for the dish.
  3. Cook the seafood: Add the mixed seafood to the skillet and cook for 2-3 minutes until they just start to turn opaque and cook through. Remove the seafood from the skillet and set aside to prevent overcooking during baking.
  4. Deglaze the pan: Pour the dry white wine into the same skillet and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan to deepen the sauce’s flavor.
  5. Make the sauce: Add the heavy cream and fish or chicken stock, stirring to combine all ingredients. Let this sauce simmer gently for about 5 minutes so it reduces slightly and thickens.
  6. Combine seafood and sauce: Return the cooked seafood back to the skillet, season with salt and pepper to taste, and gently stir to coat everything evenly in the creamy white wine sauce.
  7. Assemble the cassolette: Spoon the seafood and sauce mixture into the prepared baking dishes. Evenly sprinkle the tops with grated Parmesan cheese followed by the breadcrumbs to create a golden crust.
  8. Bake: Place the dishes in the preheated oven and bake for 12-15 minutes until the breadcrumb topping is golden brown and bubbly.
  9. Garnish and serve: Remove from the oven and garnish with fresh chopped parsley and lemon wedges to add brightness before serving hot.

Notes

  • For best flavor, use fresh seafood and a good quality dry white wine like Sauvignon Blanc or Pinot Grigio.
  • Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
  • If fish or chicken stock is unavailable, vegetable stock can be used as a substitute.
  • Serve with crusty bread or a light salad to complement the rich casserole.
  • This dish can be prepared ahead of time and baked just before serving.

Keywords: seafood casserole, seafood cassolette, baked seafood dish, creamy seafood bake, white wine seafood, Parmesan breadcrumb topping

Find it online: https://cookcrisis.com/gourmet-seafood-cassolette-recipe/