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Gourmet Seafood Cassolette Recipe

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★★★★★

4.9 from 733 reviews

This Gourmet Seafood Cassolette is a luxurious and flavorful dish featuring a medley of shrimp, scallops, white fish, and mussels cooked in a rich, creamy sauce with garlic, white wine, and Parmesan. Perfectly browned with a crispy breadcrumb topping and fresh parsley, this elegant recipe is ideal for impressing guests or a special dinner occasion.

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
  • 1/2 cup grated Parmesan cheese

Topping and Garnish

  • 1/4 cup breadcrumbs (preferably panko)
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • Fresh lemon wedges for garnish

Instructions

  1. Prepare the seafood: Rinse and pat dry all the mixed seafood including shrimp, scallops, white fish fillets, and mussels. Set aside.
  2. Sauté aromatics: Heat butter and olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.
  3. Add white wine: Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly and blend flavors.
  4. Create creamy sauce: Stir in heavy cream and fish or chicken stock, bringing the mixture to a gentle simmer. Allow it to thicken slightly for 4-5 minutes.
  5. Cook seafood in sauce: Add the mixed seafood to the skillet, gently folding it into the sauce. Cook for 5-7 minutes until seafood is opaque and cooked through. Season with salt and pepper to taste.
  6. Assemble the cassolette: Transfer the seafood and sauce mixture into individual oven-safe casserole dishes or ramekins. Sprinkle grated Parmesan cheese evenly over the top, then add a generous layer of breadcrumbs.
  7. Broil to finish: Place cassolette dishes under a preheated broiler for 3-5 minutes, or until the breadcrumbs are golden brown and crispy, and the cheese is bubbly.
  8. Garnish and serve: Remove from the oven, sprinkle chopped fresh parsley over each cassolette, and serve immediately with fresh lemon wedges on the side for squeezing.

Notes

  • Use fresh seafood for best flavor and texture.
  • Panko breadcrumbs provide a crispier topping compared to regular breadcrumbs.
  • You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
  • Broil carefully to avoid burning the breadcrumb topping.
  • If you prefer a less creamy dish, reduce the heavy cream by half and add more stock.

Keywords: Seafood cassolette, creamy seafood casserole, broiled seafood dish, shrimp scallops fish recipe, gourmet seafood

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