Gourmet Seafood Cassolette

Seafood cassolette is a gourmet dish that combines the richness of the ocean with the comforts of a warm, creamy bake. Originating from the traditional cassolette, a French term that refers to a small dish used for baking or serving, this modern interpretation highlights a medley of fresh seafood enveloped in a luxurious sauce. The dish not only offers a feast for the palate but also an aesthetic delight, making it a popular choice for dinner parties and special occasions.

Experience the culinary magic of seafood with a Gourmet Seafood Cassolette that combines fresh, high-quality seafood in a rich, creamy sauce topped with a golden, crispy crust. This French-inspired dish is perfect for special occasions and offers a delightful blend of textures and flavors. With each bite, savor the harmony created by shrimp, scallops, and mussels, complemented by aromatic herbs and topped with Gruyère cheese. Elevate your dining experience with this exquisite seafood delight.

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Ingredients

1 lb mixed seafood (shrimp, scallops, and mussels)

1 cup cooked and diced potatoes

1 cup heavy cream

1/2 cup white wine

1/2 cup seafood stock

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp fresh thyme, chopped

1 tsp fresh parsley, chopped

1/2 tsp paprika

Salt and pepper, to taste

1 cup grated Gruyère cheese

1/2 cup panko breadcrumbs

2 tbsp olive oil

1 tbsp lemon juice

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Seafood: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed seafood and cook for about 2-3 minutes until just cooked through. Remove from the skillet and set aside.

Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent (about 3-4 minutes).

Make the Sauce: Pour in the white wine and let it simmer for about 2-3 minutes. Add the seafood stock and heavy cream. Stir in the chopped thyme, parsley, paprika, salt, and pepper. Let it simmer for another 5-7 minutes until slightly thickened.

Combine Ingredients: In a large mixing bowl, combine the cooked seafood, diced potatoes, and the cream sauce. Mix well to ensure everything is coated evenly.

Prepare for Baking: Spoon the seafood mixture into individual cassolette or oven-safe ramekins.

Add Toppings: In a small bowl, mix the grated Gruyère cheese and panko breadcrumbs. Sprinkle this mixture generously over the seafood cassolette.

Bake: Place the ramekins on a baking tray and bake in the preheated oven for about 20-25 minutes, or until the top is golden and bubbly.

Garnish and Serve: Remove from the oven and drizzle with lemon juice for a fresh finish. Let it cool for a couple of minutes before serving.

Prep Time: 20 min | Total Time: 50 min | Servings: 4