Here’s a Gourmet Seafood Cassolette recipe 🦐🐟—rich, creamy, and elegant, perfect for special dinners.
Ingredients (Serves 4)
Seafood:
- 8 oz shrimp, peeled and deveined
- 8 oz scallops
- 8 oz white fish (cod, haddock, or halibut), cut into chunks
- Optional: 4 oz crab meat
Sauce:
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup white wine
- 1 cup heavy cream
- 1 tsp Dijon mustard
- Salt & pepper, to taste
- ¼ tsp paprika
- 1 tsp fresh tarragon or parsley, chopped
Other:
- ½ cup grated Gruyère or Parmesan cheese
- 4 ramekins or small oven-safe dishes
- Optional: breadcrumbs for topping
Instructions
1. Preheat & Prepare
- Preheat oven to 375°F (190°C).
- Lightly butter ramekins.
2. Cook Seafood
- Lightly sauté shrimp, scallops, and fish in a bit of butter for 1–2 minutes until just opaque. Set aside.
3. Make Sauce
- In a saucepan, melt butter over medium heat.
- Sauté onion until translucent; add garlic and cook 30 seconds.
- Sprinkle flour over onions/garlic, stir for 1–2 minutes.
- Slowly add white wine, whisking to prevent lumps.
- Stir in heavy cream, mustard, paprika, salt, and pepper. Simmer 3–5 minutes until slightly thickened.
- Stir in fresh herbs.
4. Assemble Cassolette
- Divide partially cooked seafood among ramekins.
- Pour creamy sauce over seafood.
- Sprinkle cheese on top (and optional breadcrumbs).
5. Bake
- Bake 15–20 minutes until sauce bubbles and top is golden.
- Serve immediately, garnished with extra herbs or a lemon wedge.
Tips & Variations
- Extra flavor: Add a splash of brandy or sherry to the sauce.
- Vegetables: Add peas, mushrooms, or asparagus for more texture.
- Make ahead: Assemble cassolette but bake just before serving.
If you want, I can also give a simpler weeknight version using a frozen seafood mix that’s ready in 30 minutes.
Do you want me to?
