Description
Indulge in a luxurious seafood cassolette featuring a melody of shrimp, scallops, white fish fillets, and mussels bathed in a creamy white wine sauce, topped with Parmesan cheese and breadcrumbs for a crunchy finish.
Ingredients
Scale
- 1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup fish or chicken stock
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko)
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Fresh lemon wedges for garnish
Instructions
- Sauté Aromatics: In a large skillet, melt butter with olive oil over medium heat. Add onion and garlic, cooking until softened.
- Add Seafood: Increase heat, add mixed seafood, and cook until they start to turn opaque.
- Deglaze: Pour in white wine, simmer until reduced by half.
- Creamy Sauce: Stir in heavy cream and stock, simmer until slightly thickened.
- Finish: Season with salt and pepper, top with Parmesan and breadcrumbs. Broil until golden brown. Garnish with parsley and serve with lemon wedges.
Notes
- Feel free to customize the seafood mix based on your preferences.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Serve with crusty bread or over pasta for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 150 mg