Ohhh fancy comfort 😍 Seafood cassolette—rich, creamy, and cozy, but still elegant. Think tender seafood baked in a silky sauce. Here’s a classic, approachable version you can make at home:
Seafood Cassolette
Ingredients (Serves 4)
Seafood:
- 1/2 lb shrimp, peeled & deveined
- 1/2 lb scallops
- 1/2 lb white fish (cod, haddock, or halibut), cut into chunks
- Salt & pepper, to taste
Sauce:
- 3 tablespoons butter
- 1 small shallot or onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup seafood stock or chicken broth
- 1 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1/2 cup grated Gruyère or Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Optional: pinch of cayenne or nutmeg
Topping (optional but delicious):
- 1/2 cup breadcrumbs
- 1 tablespoon melted butter
- Extra cheese for sprinkling
Instructions
- Preheat oven
- Preheat to 375°F (190°C). Lightly butter individual ramekins or one small baking dish.
- Prep seafood
- Pat seafood dry and lightly season with salt and pepper. Set aside.
- Make the sauce
- Melt butter in a skillet over medium heat.
- Add shallot/onion and cook until soft, about 3–4 minutes.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute.
- Gradually whisk in wine (if using), then stock and cream.
- Simmer until thickened, 3–5 minutes.
- Stir in cheese, Dijon, paprika, and seasoning.
- Assemble
- Gently fold seafood into the sauce.
- Spoon mixture into prepared dishes.
- Top & bake
- Mix breadcrumbs with melted butter and sprinkle on top (plus extra cheese if desired).
- Bake 20–25 minutes, until bubbly and lightly golden.
- Serve
- Let rest 5 minutes before serving.
🔥 Tips & Variations
- Add mushrooms, leeks, or spinach for extra depth.
- Swap cream for half-and-half for a lighter version.
- Lobster or crab makes it ultra-luxurious.
- Serve with crusty bread, rice, or buttered noodles to soak up the sauce.
This is one of those dishes that feels restaurant-level but totally doable at home 😏
Want a French-style version with tarragon, a lobster cassolette, or a make-ahead freezer-friendly version next?
