Gourmet seafood cassolette
Seafood Cassolette is a fancy yet easy dish packed with creamy seafood goodness—it’s great for impressing guests or treating yourself!
Ingredients
- 8 oz shrimp peeled and deveined
- 8 oz scallops
- 4 oz white fish e.g., cod or halibut, cut into chunks
- 2 tablespoons butter
- 1 shallot finely chopped
- 1 garlic clove minced
- ¼ cup dry white wine
- ½ cup seafood or fish stock
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon zest
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Optional: puff pastry rounds or toasted baguette slices for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add shallots and garlic, sauté until translucent.
- Add white wine and simmer until reduced by half. Stir in seafood stock and bring to a light simmer.
- Add shrimp, scallops, and fish. Cook for 3–4 minutes until just opaque, then remove seafood and set aside.
- Stir in cream, Dijon mustard, lemon zest, salt, and pepper. Simmer until slightly thickened.
- Return seafood to the sauce and combine gently.
- Spoon the mixture into ramekins or a baking dish. Top with grated Parmesan.
- Bake for 10–12 minutes, or until bubbly and golden on top.
- Garnish with fresh parsley and serve with puff pastry or bread.