Description
This Gourmet Seafood Cassolette is a luxurious blend of shrimp, scallops, white fish fillets, and mussels cooked in a rich, creamy sauce infused with white wine, garlic, and Parmesan cheese. Perfectly browned with a crispy breadcrumb topping and garnished with fresh lemon, this elegant dish brings the flavors of the sea to your table with a creamy, indulgent finish.
Ingredients
Scale
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 and 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
- Prepare the Seafood: Rinse and pat dry all seafood. Remove shells from shrimp and mussels if necessary. Set aside.
- Sauté Aromatics: In a large skillet, melt butter with olive oil over medium heat. Add finely chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
- Deglaze and Simmer: Pour in dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.
- Add Cream and Stock: Stir in heavy cream and fish or chicken stock, bringing the mixture to a gentle simmer. Let it thicken slightly, about 5 minutes, stirring occasionally.
- Cook the Seafood: Add the mixed seafood to the skillet, gently folding them into the creamy sauce. Cook until the seafood is just opaque and cooked through, approximately 5-7 minutes.
- Assemble the Cassolette: Transfer the seafood and sauce mixture to an oven-safe baking dish. Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top.
- Bake to Finish: Preheat your oven to 375°F (190°C). Bake the cassolette for 10-12 minutes or until the topping is golden brown and crisp.
- Garnish and Serve: Remove from oven, sprinkle with fresh parsley, and season with salt and pepper to taste. Serve immediately with fresh lemon wedges on the side for squeezing over the top.
Notes
- Use fresh seafood for the best flavor and texture.
- If you prefer a spicier dish, add a pinch of crushed red pepper flakes when sautéing the garlic and onion.
- Panko breadcrumbs provide extra crunch but regular breadcrumbs can be used.
- White wine can be substituted with dry vermouth or more stock if preferred.
- This dish pairs wonderfully with a crisp green salad and crusty bread.
Keywords: seafood cassolette, creamy seafood bake, baked seafood dish, mixed seafood recipe, gourmet seafood