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This Gourmet Seafood Cassolette is a true showstopper that transforms a mix of succulent seafood into a bubbling, golden-topped centerpiece. Every bite delivers the ocean’s best in a creamy, savory sauce that feels fancy but comes together in just a single pan. It is my top pick for special dinners with friends or any night I am craving something a bit indulgent without too much fuss.
I remember making this cassolette for an anniversary dinner at home and my husband could not believe it was homemade. Now it is our go-to celebration recipe.
Ingredients
- Mixed seafood: Select shrimp scallops firm white fish and fresh mussels for the freshest taste Look for glossy firm flesh with no off smell
- Butter: Adds luxurious flavor and helps sauté aromatics Use unsalted for better control
- Olive oil: Prevents butter from burning and brings great depth Go for cold pressed extra virgin
- Onion finely chopped: Offers a sweet base Choose heavy small onions for more flavor
- Garlic minced: Infuses the sauce with savory aroma Use fresh for best results
- Dry white wine: Lifts and balances the creamy sauce A crisp unoaked wine is ideal
- Heavy cream: Gives body and richness to the sauce Fresh cream is best if possible
- Fish or chicken stock: Deepens the seafood flavor Opt for low sodium
- Parmesan cheese: Adds a nutty salty finish Buy a block and grate it yourself for richer aroma
- Breadcrumbs: A golden crunchy topping Panko type provides the best texture
- Fresh parsley: Brightens the finished dish Select leafy flat parsley
- Salt and pepper: Essential seasoning Use sea salt for clean flavor
- Fresh lemon wedges: Squeezed over at the end for lively freshness Always pick juicy heavy lemons
Step-by-Step Instructions
- Prep the Baking Dish:
- Brush individual cassolette dishes or a large baking dish with a little butter to prevent sticking. Preheat the oven to three hundred and seventy five degrees Fahrenheit one hundred and ninety Celsius so it is ready when you are.
- Sauté the Aromatics:
- Melt butter with olive oil in a large skillet over medium heat. Add chopped onion and garlic. Stir gently and let them cook for about two or three minutes until the onion is translucent and your kitchen fills with their scent. This is the base of your sauce.
- Cook the Seafood:
- Add the seafood to your skillet in an even layer. Let it cook for just two or three minutes until the shrimp just turn pink and the fish turns opaque. Take the seafood out and set it aside to avoid overcooking later.
- Deglaze and Build the Sauce:
- With heat still at medium pour in the white wine. Scrape the bottom of the pan to loosen any flavorful bits. Let it bubble away for two or three minutes until slightly reduced.
- Simmer with Cream and Stock:
- Add heavy cream and stock to the skillet. Whisk to combine and allow the sauce to simmer gently for five minutes until it thickens slightly and feels very silky.
- Combine and Season:
- Return the cooked seafood to your skillet. Sprinkle in salt and pepper to taste. Stir everything together gently so the seafood is fully coated but stays tender.
- Assemble and Add Topping:
- Spoon the creamy seafood mixture into your prepared dishes. Scatter the surface evenly with plenty of grated Parmesan cheese and top with a thick blanket of breadcrumbs for maximum crispness.
- Bake to Golden Perfection:
- Set the dishes in the oven and bake for twelve to fifteen minutes. Watch for a bubbly golden crust on top. Remove when the surface looks deeply browned and enticing.
- Finish and Garnish:
- Out of the oven top with a handful of chopped fresh parsley and arrange lemon wedges on the side. Serve while still bubbling for the fullest flavor.
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My absolute favorite part has to be swirling extra sauce over crusty bread. Every time I make this my kids sneak into the kitchen to steal the cheesy topping before serving. This dish marks our birthdays and anniversaries more often than any other.
Storage Tips
Leftover seafood cassolette keeps well in the refrigerator for up to two days. Reheat gently in the oven to revive the crust. Avoid microwaving as it may toughen the seafood. If you need to freeze make sure to cool the dish fully and wrap tightly though the topping might soften a bit.
Ingredient Substitutions
Feel free to swap in lobster pieces crab or even cooked clams for the seafood mix. If white wine is not on hand use fish broth with a squeeze of lemon juice to mimic the tang. For a richer sauce go with all cream instead of part stock.
Serving Suggestions
This cassolette pairs beautifully with steamed asparagus roasted green beans or a simple butter lettuce salad with vinaigrette. Toasted sourdough or fresh baguette makes excellent companions for scooping up every bit of sauce.
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Cultural and Historical Context
The seafood cassolette is a nod to classic French comfort cooking where “cassolette” refers to any savory dish served bubbling in a small dish. This type of meal became popular in Europe for presenting luxurious ingredients with a homey touch. Over time inventive home cooks adapted them for weeknight enjoyment with whatever seafood was freshest.
Recipe FAQs
- → What types of seafood can I use for this cassolette?
You can use any combination of shrimp, scallops, white fish, mussels, lobster, crab, or clams based on your preference and availability.
- → How do I achieve a crispy topping?
Combine grated Parmesan with panko breadcrumbs, then bake until the surface is golden and bubbling for a crisp finish.
- → Can I substitute the cream with a lighter option?
For a lighter result, try half-and-half or a mixture of milk and Greek yogurt, though the sauce will be less rich.
- → What wine pairs best with the cassolette?
A dry white wine such as Sauvignon Blanc or Pinot Grigio complements both the sauce and serving experience.
- → Are there make-ahead tips for this dish?
You can prepare the sauce and seafood mixture ahead, assemble in dishes, and refrigerate until ready to bake.
- → What are good sides to serve with this?
Serve with a crisp green salad or slices of crusty bread to balance the creamy, rich flavors of the cassolette.