Description
Gourmet Seafood Cassolette: Succulent shrimp, tender scallops, and flaky white fish in a creamy herb sauce. A luxurious and indulgent seafood feast!
Ingredients
Scale
- 8 oz (225g) firm white fish (cod, halibut, or sea bass), cut into 1-inch pieces
- 8 oz (225g) large shrimp, peeled and deveined
- 8 oz (225g) sea scallops, side muscle removed and halved if large
- 8 oz (225g) fresh mussels, cleaned and debearded
- 2 tbsp (30ml) olive oil
- 2 tbsp (30g) unsalted butter
- 1 medium leek, white and light green parts only, finely sliced (about 1 cup)
- 2 medium shallots, finely chopped (about ¼ cup)
- 2 cloves garlic, minced
- ¼ cup (60ml) dry white wine (Sauvignon Blanc or Chardonnay)
- 1 cup (240ml) seafood stock
- ½ cup (120ml) heavy cream
- 1 pinch saffron threads (about ¼ teaspoon)
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh chervil, chopped (substitute with parsley if unavailable)
- 1 small lemon, zested
- Salt and white pepper, to taste
- 4 rounds of puff pastry (optional) or ½ cup breadcrumbs mixed with 2 tbsp melted butter
Instructions
- Step 1: Prepare the Seafood Pat all seafood dry with paper towels to ensure proper browning. Season the fish, shrimp, and scallops lightly with salt and white pepper. Check mussels carefully, discarding any with broken shells or those that don’t close when tapped. Keep all seafood refrigerated until needed.
- Step 2: Create the Aromatic Base In a large skillet or dutch oven, heat olive oil and butter over medium heat. Add the leeks and shallots, cooking gently for 4-5 minutes until softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant. The kitchen will fill with the wonderful aroma that forms the foundation of your Gourmet Seafood Cassolette.
- Step 3: Develop the Sauce Pour in the white wine and let it bubble for 1-2 minutes to reduce slightly and cook off the alcohol. Crush the saffron threads between your fingers and stir them into the seafood stock. Pour this saffron-infused stock into the pan and bring to a gentle simmer.
- Step 4: Add the Seafood Add the mussels to the pan, cover, and cook for 2 minutes. Next, nestle the fish pieces into the broth, followed by the scallops. Cook for 1 minute, then add the shrimp. Continue cooking for another 2-3 minutes until the mussels have opened, the fish flakes easily, and the shrimp and scallops are just opaque.
- Step 5: Finish the Cassolette Reduce the heat to low and gently stir in the heavy cream, chopped herbs, and lemon zest. Adjust seasoning with salt and white pepper. Divide the mixture evenly among four individual oven-safe cassolette dishes or ramekins.
- Step 6: Add the Topping and Bake Preheat your broiler. If using puff pastry, place a round on top of each dish, brush with beaten egg, and bake at 400°F (200°C) for 12-15 minutes until golden. Alternatively, sprinkle the breadcrumb mixture over each cassolette and broil for 2-3 minutes until golden and crisp. Serve your Gourmet Seafood Cassolette immediately, garnished with additional fresh herbs.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cassolette dish
- Calories: 480 calories per serving
- Sugar: 3 grams
- Sodium: 780 mg
- Fat: 32 grams
- Saturated Fat: 16 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 19 grams
- Fiber: 1 gram
- Protein: 25 grams
- Cholesterol: 145 mg