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Seafood Cassolette is a delightful culinary experience that brings the ocean's bounty straight to your dining table. This luxurious dish, often served piping hot in charming, individual casseroles, showcases an exquisite medley of seafood, enveloped in a creamy, aromatic sauce that promises to tantalize your taste buds. Perfect for special occasions or intimate dinners, Seafood Cassolette transforms a simple meal into an elegant feast, offering rich flavors and a comforting embrace for those who indulge.

Gourmet Seafood Cassolette

Dive into culinary indulgence with this step-by-step guide to making Seafood Cassolette. Learn how to create this luxurious dish featuring a delightful mix of fresh seafood, including fish, shrimp, and scallops, all enveloped in a creamy, aromatic sauce. Perfect for special occasions, this recipe showcases a beautiful golden-brown cheese crust that contrasts with the tender seafood. Discover essential ingredients, preparation tips, and serving suggestions to impress your guests. Elevate your dining experience with this comforting yet sophisticated seafood delight.
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Ingredients
  

200g fresh white fish fillets (like cod or haddock), diced

150g large shrimp, peeled and deveined

100g scallops, cleaned

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup heavy cream

1/2 cup dry white wine

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

1 teaspoon fresh thyme leaves

Salt and pepper to taste

1/2 cup grated Gruyère cheese

1/4 cup breadcrumbs

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Sauté the Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Tomatoes and Cream: Add the halved cherry tomatoes to the skillet and cook until they soften slightly, about 3-4 minutes. Pour in the heavy cream and white wine, and mix well. Stir in the Dijon mustard, smoked paprika, and thyme. Season with salt and pepper to taste.

        Incorporate Seafood: Gently add the diced fish, shrimp, and scallops to the creamy mixture. Stir carefully to coat the seafood without breaking it apart. Allow the mixture to simmer for about 3-5 minutes, just until the seafood is partially cooked.

          Assemble the Cassolette: Transfer the seafood mixture into individual, oven-safe cassolette dishes or a single large baking dish.

            Add Toppings: In a small bowl, mix the grated Gruyère cheese with breadcrumbs. Sprinkle this mixture generously over the seafood cassolette.

              Bake: Place the cassolette in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the seafood is fully cooked.

                Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings