This Easy Gourmet Seafood Cassolette is a warm and comforting dish filled with fresh seafood and a creamy sauce. It’s baked until golden and bubbly—perfect for seafood lovers!
You can whip this up with just a few ingredients. I like to serve it with crusty bread to soak up all that delicious sauce. Trust me, it’ll impress anyone at your table! 🐟🍞
Key Ingredients & Substitutions
Fish: I recommend using firm white fish like cod or haddock for its great texture. You can substitute with tilapia or even salmon. If you’re vegetarian, consider using tofu or hearts of palm for a texture change.
Shrimp & Scallops: Fresh shrimp and scallops are ideal, but frozen ones work just as well—just thaw before cooking. If seafood isn’t your thing, you can omit these or use vegetables like mushrooms for a hearty alternative.
White Beans: Any white beans will do, such as navy or cannellini. You could swap these for chickpeas or lentils if they’re what you have on hand, though the texture will change a bit.
Cream: For a lighter version, use half-and-half or evaporated milk. If you’re dairy-free, coconut milk or a cashew cream could be excellent replacements, adding a different flavor profile.
How Do I Ensure My Seafood is Cooked Perfectly?
Cooking seafood can be tricky as it can easily overcook. Here’s how to do it right:
- Cook your seafood on medium heat and avoid high temperatures. This helps in cooking it evenly.
- Add seafood toward the end of the cooking process, allowing it to simmer gently. Fish should flake easily, while shrimp turns pink.
- Use a timer! For shrimp and scallops, about 4-5 minutes should be just right.
- Check for doneness by cutting into the thickest part; it should be opaque and easy to break apart.
With these tips, you’re on your way to making a delightful seafood cassolette that’s sure to impress! Enjoy the cooking process and feel free to make it your own. 🌊✨
How to Make Easy Gourmet Seafood Cassolette
Ingredients You’ll Need:
- 200g firm white fish fillets (such as cod or haddock), cut into chunks
- 150g peeled large shrimp
- 100g scallops
- 1 cup white beans, cooked and drained
- 1 small carrot, diced
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 cup diced tomatoes (fresh or canned)
- 1/2 cup seafood stock or fish broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon paprika or smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chervil for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, for a total time of about 35 minutes. You’ll spend a little time chopping and stirring, but the result is a hearty and delicious dish that’s worth every minute!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a skillet over medium heat. Add the chopped onion and diced carrot. Sauté for about 5 minutes until the vegetables soften and the onion turns translucent.
2. Add Garlic and Seasoning:
Now, add the minced garlic to the skillet and cook for another minute until you can smell its wonderful aroma. Next, stir in the white beans, diced tomatoes, and paprika. Let it cook for about 2 minutes to mix and blend the flavors nicely.
3. Create the Sauce:
Pour in the seafood stock and bring the mixture to a gentle simmer. Allow it to simmer for about 10 minutes; this will thicken the sauce slightly and make those vegetables tender.
4. Add the Seafood:
Gently add the chunks of white fish, shrimp, and scallops to the skillet. Season everything with salt and freshly ground black pepper, cover it, and let it cook for about 4-5 minutes until the seafood is cooked through.
5. Stir in the Cream:
Reduce the heat to low and stir in the heavy cream. Heat through carefully, but don’t boil it! You want everything to be warmed and blended together.
6. Serve and Garnish:
Your cassolette is ready! Serve it warm and garnish it with fresh parsley or chervil to add a pop of color and flavor. Enjoy it with toasted rustic bread or a refreshing green salad on the side!
Enjoy this creamy, flavorful bowl of seafood goodness—it’s sure to please anyone at your dinner table! 🐟✨
FAQ about Easy Gourmet Seafood Cassolette
Can I Use Frozen Seafood for This Recipe?
Absolutely! If using frozen seafood, make sure to thaw it beforehand. You can thaw shrimp and scallops overnight in the fridge or quickly in cold water. Just be sure to pat them dry before adding them to the mix to avoid excess moisture!
Is There a Way to Make This Recipe Gluten-Free?
Yes, this recipe is already naturally gluten-free! Just double-check your seafood stock to ensure it doesn’t contain any gluten. You can also use low-sodium versions if you’re watching your salt intake.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the cassolette up until the point of adding the seafood, then refrigerate for up to a day. On the day you plan to serve it, just reheat the mixture gently, add the seafood, and follow the final steps!
How Should I Store Leftovers?
Store any leftover cassolette in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or seafood stock if it’s too thick.
Feel free to get creative with this recipe! Enjoy your culinary adventure with this delicious seafood cassolette! 🍽️✨
