Gourmet seafood cassolette.

 

Gourmet Seafood Cassolette

(A decadent seafood bake with a velvety cream sauce)

Ingredients (Serves 4)

For the Seafood Mix:

½ pound shrimp, peeled and deveined

½ pound scallops (small or quartered if large)

½ pound white fish (such as cod or halibut), cut into chunks

½ cup mussels or clams (optional, cleaned)

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, minced

½ cup leeks or shallots, finely chopped

½ cup dry white wine

1 cup heavy cream (or unsweetened coconut cream for a lighter option)

½ cup seafood or fish stock

1 teaspoon Dijon mustard

½ teaspoon paprika

Salt & black pepper, to taste

¼ teaspoon nutmeg (optional, for depth of flavor)

2 tablespoons chopped fresh parsley

½ cup grated Gruyère or Parmesan cheese

For the Topping:

½ cup almond flour (or panko breadcrumbs if not avoiding carbs)

2 tablespoons butter, melted

1 tablespoon chopped fresh thyme or parsley

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease 4 individual ramekins or a small casserole dish.

2. Sauté seafood:

In a large pan, heat butter and olive oil over medium heat.

Add shrimp, scallops, and fish, searing for 1-2 minutes per side until lightly golden (but not fully cooked). Remove and set aside.

3. Prepare the sauce:

In the same pan, sauté garlic, leeks (or shallots) until softened.

Deglaze with white wine, letting it reduce for 2 minutes.

Stir in seafood stock, cream, mustard, paprika, salt, pepper, and nutmeg. Simmer until slightly thickened (about 3-5 minutes).

4. Assemble & bake:

Divide the seafood among the ramekins and pour the sauce over each.

Sprinkle with Gruyère (or Parmesan) cheese.

5. Make the topping:

In a small bowl, mix almond flour (or panko), melted butter, and herbs.

Sprinkle over the casseroles.

6. Bake for 12-15 minutes, or until the top is golden and bubbly.

7. Serve & enjoy:

Let cool for a few minutes before serving. Garnish with fresh parsley.

Serve with crusty bread, a side salad, or roasted vegetables.

Optional Variations:

Add lobster meat for an extra luxurious touch.

Mix in mushrooms or spinach for added depth.

For a lighter version, use coconut cream and swap cheese for nutritional yeast.

Would you like a wine pairing recommendation for this dish?