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Seafood Cassolette

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.
Calories:
Author: Sandra Myers

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.