A seafood cassolette is a luxurious French-style dish where mixed seafood is gently baked in a rich, creamy sauce, often finished with cheese or breadcrumbs. Elegant yet comforting, it’s perfect for special dinners, holidays, or when you want to impress guests with minimal effort.
Ingredients (Serves 4)
Seafood Selection
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200 g shrimp or prawns, peeled and deveined
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200 g scallops
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200 g white fish fillets (cod, haddock, or sole), cut into chunks
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150 g mussels or clams (optional, cleaned)
Vegetables & Aromatics
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2 tablespoons butter
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1 small shallot or onion, finely chopped
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2 cloves garlic, minced
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1 small leek, thinly sliced (optional)
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1 tablespoon all-purpose flour
Creamy Sauce
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¾ cup heavy cream
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½ cup seafood stock or fish stock
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¼ cup dry white wine (optional but recommended)
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1 teaspoon Dijon mustard
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Salt and white pepper, to taste
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Pinch of nutmeg
Topping
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¼ cup grated Gruyère or Parmesan cheese
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2 tablespoons breadcrumbs
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1 tablespoon chopped parsley
Instructions
1. Preheat Oven
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Preheat oven to 375°F (190°C).
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Lightly butter individual ramekins or one medium baking dish.
2. Prepare the Seafood
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Pat seafood dry and lightly season with salt and pepper.
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Set aside in the refrigerator.
3. Make the Sauce
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Melt butter in a skillet over medium heat.
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Sauté shallot (and leek if using) until soft and fragrant.
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Add garlic and cook for 30 seconds.
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Sprinkle in flour and cook for 1 minute, stirring constantly.
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Slowly whisk in white wine, stock, and cream.
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Add Dijon mustard, nutmeg, salt, and pepper.
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Simmer gently for 3–5 minutes until slightly thickened.
4. Assemble the Cassolette
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Arrange mixed seafood evenly in the prepared dish or ramekins.
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Pour warm sauce over the seafood, just to cover.
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Combine cheese, breadcrumbs, and parsley; sprinkle over the top.
5. Bake
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Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.
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Avoid overbaking to keep seafood tender.
6. Serve
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Let rest for 5 minutes before serving.
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Serve hot with crusty bread, garlic toast, or steamed rice.
Chef’s Tips for Perfect Cassolette
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Use fresh seafood and similar-sized pieces for even cooking.
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White pepper keeps the sauce pale and elegant.
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If using mussels/clams, steam them first and add only opened shells.
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For extra luxury, finish with a drizzle of truffle oil or a squeeze of lemon.
Delicious Variations
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Lobster Cassolette: Replace fish with lobster meat.
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Mediterranean Style: Add cherry tomatoes and a pinch of saffron.
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Cheesy Bake: Add extra Gruyère for a gratin-style top.
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Low-Carb Option: Skip breadcrumbs and add more cheese.
Storage & Reheating
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Best enjoyed fresh.
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Refrigerate leftovers up to 1 day and reheat gently at low temperature.
This Seafood Lovers’ Dream Cassolette is rich, creamy, and beautifully balanced, showcasing the delicate flavors of the sea in a refined yet comforting dish.
