Here’s a classic seafood cassolette—a cozy French-style baked seafood dish in a creamy sauce. It’s simple, comforting, and flexible with whatever seafood you have.
Seafood Cassolette (serves 2–3)
Ingredients
- 200 g (7 oz) white fish (cod, haddock, pollock), cut into chunks
- 150 g (5 oz) shrimp, peeled
- 150 g (5 oz) scallops or mussels (optional but great)
- 1 tbsp butter
- 1 small shallot or ½ onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp flour
- 150 ml (⅔ cup) milk or light cream
- 2–3 tbsp crème fraîche or heavy cream
- 1 tbsp white wine or fish stock (optional)
- Salt & pepper, to taste
- Pinch of paprika or cayenne (optional)
- Fresh parsley or dill, chopped
- Optional topping: breadcrumbs or grated cheese
Instructions
- Preheat oven to 190°C / 375°F. Lightly butter small ovenproof dishes (or one medium dish).
- Make the sauce:
- Melt butter in a pan over medium heat.
- Add shallot and cook until soft (3–4 min).
- Add garlic, cook 30 seconds.
- Stir in flour and cook 1 minute.
- Gradually whisk in milk/cream and wine or stock. Simmer until slightly thickened.
- Season with salt, pepper, paprika, and herbs.
- Add seafood to the sauce and gently coat (no need to fully cook).
- Transfer to the casserole dishes. Top with breadcrumbs or cheese if using.
- Bake for 15–20 minutes, until bubbling and seafood is just cooked.
- Serve hot with crusty bread, rice, or steamed vegetables.
Easy Variations
- Mediterranean: add a few cherry tomatoes and a pinch of thyme
- Luxury version: add lobster or langoustine if available
- Lighter: use milk + a little cornstarch instead of cream
- Cheesy: Gruyère or Parmesan on top
If you want, I can adapt this to what seafood you already have, make it dairy-free, or turn it into a one-pan stovetop version.
