The long weekend getaway to my sister’s cottage by the lake had me craving something indulgent yet simple to make in a small kitchen. The morning market offered an array of fresh seafood—plump shrimp, tender scallops, delicate white fish fillets, and shiny mussels. I imagined a cozy evening with the rain tapping on the windows while the aroma of a creamy, bubbling dish filled the air.
The idea was to create a meal that felt elegant but didn’t require hours of fussing—something that could impress my family without leaving me frazzled. I decided on a creamy seafood cassolette, inspired by a recipe I had tucked away years ago, and added my own touch with Parmesan and panko for a golden crust.
Cooking the seafood in a fragrant wine and cream sauce, I could already picture the steam rising as it baked, the top bubbling with a perfect hint of crispiness. This dish is comforting, luxurious, and perfect for sharing around the table, whether during a quiet night or a small family gathering. Every spoonful balances tender seafood with creamy richness, and the touch of lemon brightens the flavors.
By the time dinner was served, the cottage smelled like a five-star restaurant, but with the warmth of home. Seeing the smiles and hearing the satisfied “Mmm”s made every step worth it.
Short Description
A creamy, baked seafood casserole featuring shrimp, scallops, white fish, and mussels in a rich Parmesan and wine sauce, finished with a golden panko topping. Perfect for a comforting yet elegant family dinner.
Key Ingredients
- 1 lb mixed seafood (shrimp, scallops, white fish fillets, mussels)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream
- ¼ cup fish or chicken stock
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs (preferably panko)
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Fresh lemon wedges for garnish
Tools Needed
- Large skillet
- Oven-safe cassolette dishes or baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Cooking Instructions
Step 1: Preheat and Prepare Dishes
Preheat your oven to 375°F (190°C). Lightly grease individual cassolette dishes or a single baking dish to prevent sticking.
Step 2: Sauté Aromatics
In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for 2–3 minutes until soft and fragrant.
Step 3: Cook Seafood
Add the mixed seafood to the skillet. Cook for 2–3 minutes until the seafood just begins to turn opaque. Remove from the skillet and set aside, keeping them slightly undercooked to finish baking in the oven.
Step 4: Deglaze with Wine
Pour in ½ cup dry white wine, scraping up any browned bits from the bottom of the skillet. Allow it to cook for 2–3 minutes until slightly reduced and aromatic.
Step 5: Make the Cream Sauce
Add 1 cup heavy cream and ¼ cup fish or chicken stock, stirring to combine. Simmer for about 5 minutes, letting the sauce thicken slightly while retaining a creamy texture.
Step 6: Combine Seafood and Sauce
Return the partially cooked seafood to the skillet. Season with salt and pepper to taste and stir gently, making sure all pieces are coated evenly in the creamy sauce.
Step 7: Assemble for Baking
Spoon the seafood and sauce mixture into the prepared cassolette dishes. Evenly sprinkle ½ cup grated Parmesan cheese and ¼ cup panko breadcrumbs over the top to create a golden crust.
Step 8: Bake and Serve
Place the dishes in the oven and bake for 12–15 minutes until the top is golden brown and bubbling. Remove from the oven, garnish with 1 tbsp chopped fresh parsley and fresh lemon wedges, and serve warm.
Why You’ll Love This Recipe
Luxurious Flavor: Creamy sauce and tender seafood create a restaurant-quality experience at home.
Quick Prep: Ready in about 30 minutes of active cooking time.
Versatile: Works with any fresh seafood you have on hand.
Family-Friendly: Mild, comforting flavors appeal to adults and kids.
Elegant Presentation: Individual casseroles make it perfect for intimate dinners or small gatherings.
Mistakes to Avoid & Solutions
Overcooking Seafood: Cook until just opaque to prevent rubbery texture.
Watery Sauce: Allow cream and stock to simmer until slightly thickened before adding seafood.
Uneven Browning: Ensure breadcrumbs and Parmesan are evenly distributed.
Crowded Skillet: Cook seafood in batches if necessary to ensure proper sear.
Serving and Pairing Suggestions
Serve as a main dish with crusty bread or garlic mashed potatoes.
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Complement with a simple green salad or roasted seasonal vegetables.
Ideal for plated dinners or buffet-style family meals.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven at 350°F for 10–12 minutes to preserve texture.
Avoid microwaving, which may overcook seafood.
FAQs
1. Can I use frozen seafood?
Thaw completely and drain excess moisture before cooking.
2. Can this be made ahead?
Prepare sauce and seafood separately, assemble and bake before serving.
3. Can I substitute cream?
Half-and-half works for a lighter version, though sauce will be slightly thinner.
4. Can I add vegetables?
Peas, spinach, or asparagus work well folded into the sauce before baking.
5. What if I don’t have cassolette dishes?
Use a single baking dish; bake a few extra minutes to ensure even cooking.
Tips & Tricks
Pat seafood dry for better searing.
Reserve a splash of wine to drizzle over the baked seafood before serving for extra flavor.
Sprinkle breadcrumbs evenly to ensure a consistent golden crust.
Recipe Variations
Mediterranean: Add sun-dried tomatoes, olives, and a sprinkle of feta cheese.
Spicy: Add ½ tsp red pepper flakes to the sauce.
Cheesy Upgrade: Use Gruyère instead of Parmesan for a richer, nutty flavor.
Final Thoughts
This decadent seafood cassolette brings a touch of elegance to any meal without requiring complicated techniques. The combination of tender shrimp, scallops, white fish, and mussels enveloped in a creamy, flavorful sauce is pure comfort in a dish. The golden, bubbling top and the hint of lemon make every bite irresistible.
You can adjust the seafood or tweak the flavors without losing its essence. Cooking this fills the kitchen with warmth and invites conversation around the table. It’s perfect for a weekend getaway, a quiet night in, or a small family gathering. Seeing the smiles and hearing the happy sighs of satisfaction makes every moment of prep worth it. This recipe embodies the joy of sharing good food with loved ones. It’s indulgent, yet approachable, and always leaves me feeling content and proud.
Seafood Cassolette
Ingredients
- 1 lb mixed seafood shrimp, scallops, white fish fillets, mussels
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine
- 1 cup heavy cream
- ¼ cup fish or chicken stock
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs preferably panko
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
- Fresh lemon wedges for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease cassolette dishes or a baking dish.
- Heat butter and olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking 2–3 minutes until soft and fragrant.
- Add mixed seafood and cook 2–3 minutes until just turning opaque. Remove and set aside.
- Pour in white wine, scraping up browned bits, and cook 2–3 minutes until slightly reduced.
- Add heavy cream and stock, stir to combine, and simmer 5 minutes until the sauce thickens slightly.
- Return seafood to the skillet, season with salt and pepper, and stir gently to coat with the sauce.
- Spoon the mixture into prepared dishes and sprinkle evenly with Parmesan cheese and panko breadcrumbs.
- Bake 12–15 minutes until golden and bubbly. Garnish with parsley and lemon wedges, and serve warm.
