Ah, seafood cassolette—fancy, rich, and absolutely delicious! Here’s a gourmet-style recipe you can follow at home, step by step:
🦐 Seafood Cassolette (Gourmet Style)
Ingredients (Serves 4)
- 200g shrimp, peeled and deveined
- 200g scallops or bay scallops
- 200g firm white fish (cod, halibut, or pollock), cut into bite-sized pieces
- 100g mussels or clams (optional, cleaned)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, diced
- 1 small celery stalk, diced
- 150ml dry white wine
- 200ml fish or seafood stock
- 100ml heavy cream
- 1 teaspoon paprika (optional)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
1️⃣ Sauté the Aromatics
- Heat butter + olive oil in a medium skillet over medium heat.
- Add onion, garlic, carrot, and celery, sauté until softened (about 5 minutes).
2️⃣ Deglaze & Build the Base
- Pour in white wine, simmer 2–3 minutes to reduce slightly.
- Add fish stock and thyme, bring to a gentle simmer.
- Season lightly with salt and pepper.
3️⃣ Cook the Seafood
- Add firm fish pieces first, cook for 2–3 minutes.
- Add shrimp and scallops, cook another 2–3 minutes.
- If using mussels/clams, add them last; cover and cook until shells open (~3-5 minutes).
- Stir in paprika and heavy cream, let simmer 1-2 minutes until sauce thickens slightly.
4️⃣ Serve
- Spoon the seafood and creamy sauce into ramekins or small casserole dishes (classic “cassolette” style).
- Garnish with chopped parsley and lemon wedges.
- Serve immediately with crusty bread or steamed rice.
Chef’s Tips
- Do not overcook seafood—shrimp and scallops become rubbery quickly.
- Use fresh herbs for the best aroma.
- For a richer flavor, add a splash of brandy before the cream.
💡 Optional Gourmet Twist:
Top each cassolette with a thin layer of grated Gruyère or Parmesan and broil for 2 minutes to make a golden cheesy crust.
If you want, I can make a “quick 20-minute seafood cassolette hack” that tastes just as gourmet but uses fewer ingredients and less prep time.
Do you want me to do that?
