Why You’ll Love This Recipe
This Gourmet Seafood Cassolette is the ultimate comfort food for seafood lovers. It features a medley of shrimp, scallops, and firm white fish, all cooked to perfection and combined with a creamy, flavorful sauce made with seafood stock, Dijon mustard, and a hint of lemon. Topped with Gruyère cheese and crunchy breadcrumbs, this dish becomes a beautifully golden, bubbly masterpiece when baked. With its decadent flavors and satisfying textures, this cassolette will impress your guests and elevate any dining experience. It’s the kind of dish that feels indulgent but is surprisingly easy to prepare!
Ingredients
For this incredible Gourmet Seafood Cassolette, you will need the following ingredients:
- 1 pound shrimp, peeled and deveined
- 1 pound scallops
- 1 pound firm white fish (such as cod or halibut), cut into bite-size pieces
- 1 cup heavy cream
- 1 cup fish or seafood stock
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic, minced
- 1 teaspoon shallot, minced
- 1 cup grated Gruyère cheese
- 1 cup bread crumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Olive oil or butter for sautéing
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Seafood: In a large skillet over medium heat, melt a tablespoon of olive oil or butter. Add the minced garlic and shallot, sautéing until fragrant, about 1-2 minutes.
- Cook the Seafood: Add the shrimp, scallops, and fish pieces to the skillet. Cook for about 3-4 minutes until just opaque. Season with salt and pepper. Remove from heat and set aside.
- Make the Sauce: In a separate saucepan, combine the heavy cream, seafood stock, Dijon mustard, lemon juice, fresh parsley, and thyme. Simmer over low heat for about 5 minutes, stirring occasionally. Stir in half of the grated Gruyère cheese until melted and smooth. Season with salt and pepper as needed.
- Combine Ingredients: In a baking dish, mix the cooked seafood with the creamy sauce until well combined.
- Top with Cheese and Breadcrumbs: Sprinkle the remaining Gruyère cheese and breadcrumbs evenly over the seafood mixture.
- Bake: Place in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
- Garnish and Serve: Remove from the oven and let it sit for a few minutes to allow the filling to set. Garnish with fresh parsley before serving.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Servings: 4-6
Variations
- Vegetarian Version: If you’d like a vegetarian version, you can substitute the seafood with mushrooms, artichokes, or roasted vegetables for a hearty, satisfying dish.
- Spicy Seafood Cassolette: Add some chopped fresh chili or a pinch of cayenne pepper to the creamy sauce for a bit of heat.
- Different Cheese: While Gruyère adds a great nutty flavor, you can substitute it with Parmesan, cheddar, or a combination of different cheeses to suit your taste.
- Crusty Topping: For an extra crunchy topping, use panko breadcrumbs instead of regular breadcrumbs and mix them with a little melted butter before sprinkling over the seafood.
Storage/Reheating
- Storage: Store any leftover Gourmet Seafood Cassolette in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual servings, though the top may lose some of its crispiness.
FAQs
1. Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood. Just make sure to thaw it completely and pat it dry before cooking.
2. Can I make this dish ahead of time?
Yes, you can prepare the seafood and sauce in advance, then assemble the cassolette just before baking. Store the unbaked dish in the refrigerator for up to 1 day. When ready to bake, simply add the topping and bake as directed.
3. Can I use a different type of fish?
Yes, any firm white fish will work well in this recipe, such as tilapia, snapper, or bass. Just ensure it is cut into bite-sized pieces for even cooking.
4. How do I know when the cassolette is done?
The cassolette is done when the top is golden brown and the sauce is bubbling around the edges. You can also check with a thermometer – the internal temperature should be about 165°F (74°C).
5. Can I use a different cheese?
Yes, feel free to experiment with other cheeses like mozzarella, cheddar, or even a blend of cheeses to suit your preference.
6. What can I serve with this cassolette?
This seafood cassolette pairs well with a simple green salad, roasted vegetables, or a crusty loaf of bread to soak up the creamy sauce.
7. Can I make this dish dairy-free?
You can make this recipe dairy-free by substituting the heavy cream with coconut cream or a dairy-free cream alternative, and using a dairy-free cheese for the topping.
8. Can I use less cream to make it lighter?
Yes, you can substitute part of the heavy cream with milk or a lighter cream, such as half-and-half, though the dish may be a little less rich.
9. Can I freeze the cassolette?
You can freeze the assembled but unbaked cassolette. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
10. How do I prevent the seafood from being overcooked?
To avoid overcooking, be sure to cook the seafood just until opaque and tender before adding it to the sauce. The seafood will continue to cook when baked in the cassolette.
Conclusion
This Gourmet Seafood Cassolette is a luxurious, flavorful dish that combines tender seafood with a rich, creamy sauce and a crispy, cheesy topping. It’s a sophisticated and indulgent meal perfect for entertaining or treating yourself and your loved ones to something special. With its easy preparation and incredible flavor, this dish is sure to become a favorite in your recipe collection. Enjoy the ultimate seafood comfort food today!
Gourmet Seafood Cassolette: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4-6 servings
- Category: Seafood
- Method: Baking
- Cuisine: French
- Diet: Low Calorie
Description
Gourmet Seafood Cassolette is a luxurious seafood dish featuring shrimp, scallops, and white fish in a rich, creamy sauce, topped with Gruyère cheese and crispy breadcrumbs. This indulgent recipe is perfect for special occasions or a sophisticated dinner at home.
Ingredients
1 pound shrimp, peeled and deveined
1 pound scallops
1 pound firm white fish (such as cod or halibut), cut into bite-size pieces
1 cup heavy cream
1 cup fish or seafood stock
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon garlic, minced
1 teaspoon shallot, minced
1 cup grated Gruyère cheese
1 cup bread crumbs
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Olive oil or butter for sautéing
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Seafood: In a large skillet over medium heat, melt a tablespoon of olive oil or butter. Add the minced garlic and shallot, sautéing until fragrant, about 1-2 minutes.
- Cook the Seafood: Add the shrimp, scallops, and fish pieces to the skillet. Cook for about 3-4 minutes until just opaque. Season with salt and pepper. Remove from heat and set aside.
- Make the Sauce: In a separate saucepan, combine the heavy cream, seafood stock, Dijon mustard, lemon juice, fresh parsley, and thyme. Simmer over low heat for about 5 minutes, stirring occasionally. Stir in half of the grated Gruyère cheese until melted and smooth. Season with salt and pepper as needed.
- Combine Ingredients: In a baking dish, mix the cooked seafood with the creamy sauce until well combined.
- Top with Cheese and Breadcrumbs: Sprinkle the remaining Gruyère cheese and breadcrumbs evenly over the seafood mixture.
- Bake: Place in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
- Garnish and Serve: Remove from the oven and let it sit for a few minutes to allow the filling to set. Garnish with fresh parsley before serving.
Notes
For a vegetarian version, substitute the seafood with mushrooms, artichokes, or roasted vegetables.
Add a chopped fresh chili or a pinch of cayenne pepper to the creamy sauce for a bit of heat.
You can substitute Gruyère cheese with Parmesan, cheddar, or a combination of cheeses to suit your taste.
For an extra crunchy topping, use panko breadcrumbs mixed with melted butter.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
