About This Recipe
A seafood cassolette is a classic French preparation featuring a variety of seafood baked in a rich, flavorful broth or sauce, often topped with a crust and served in an individual ramekin or casserole dish. This version emphasizes a balanced combination of shellfish and fish for a gourmet presentation.
Why You’ll Love This Recipe
This dish offers a sophisticated presentation suitable for special occasions. The combination of different seafood textures and a creamy, aromatic sauce provides a complex and satisfying flavor profile. It is a structured recipe that yields a restaurant-quality result.
Ingredients
- 8 oz firm white fish (such as cod or halibut), cut into 1-inch pieces
- 8 oz scallops
- 8 oz large shrimp, peeled and deveined
- 8 oz mussels, cleaned and debearded
- 4 tbsp unsalted butter
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup fish stock
- 1 cup heavy cream
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh tarragon, chopped
- 1/2 tsp saffron threads
- Salt and white pepper to taste
- 1/2 cup breadcrumbs
- 1/4 cup grated Gruyère cheese
Step by Step Instructions
- Preheat oven to 375°F (190°C). Arrange four individual ramekins or casserole dishes on a baking sheet.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add shallots and garlic, sautéing until translucent, about 3 minutes.
- Pour in the white wine and bring to a simmer, reducing by half. Add the fish stock and saffron, simmering for an additional 5 minutes.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Do not boil. Allow the sauce to thicken slightly, about 5-7 minutes.
- Season the fish, scallops, and shrimp lightly with salt and white pepper. Add them to the simmering sauce, cooking for 2 minutes.
- Add the mussels and fresh herbs, stirring gently to combine. Cook for another 2-3 minutes until the mussels just begin to open. Remove from heat.
- Divide the seafood mixture evenly among the prepared ramekins, ensuring each has a variety of seafood and sauce.
- In a small bowl, combine the breadcrumbs and grated Gruyère cheese. Sprinkle this mixture evenly over the top of each ramekin.
- Bake in the preheated oven for 12-15 minutes, or until the topping is golden brown and the sauce is bubbling.
- Remove from oven and let rest for 3-5 minutes before serving.
FAQ
Can I use frozen seafood?
Yes, thaw completely and pat dry before use to avoid excess water in the sauce.
What can I use instead of saffron?
A pinch of turmeric can provide a similar color, though the flavor profile will differ.
Can I make this ahead of time?
The seafood and sauce can be prepared and combined in the ramekins up to 4 hours in advance. Store covered in the refrigerator. Add the topping just before baking.
You Must Know
Do not overcook the seafood during the initial stovetop preparation, as it will finish cooking in the oven. The mussels should only just begin to open before transferring to the ramekins. Use a light hand with seasoning, as the reduction will concentrate flavors.
Storage Tips
Leftover cassolette can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven until warmed through. The texture of the seafood may change upon reheating. Freezing is not recommended due to the cream-based sauce.