Gourmet Seafood Cassolette

The cassolette, a term derived from the French word "casserole," represents a culinary tradition deeply rooted in French cuisine. Traditionally, it refers to a small, earthenware dish or pot used for baking and serving various foods, especially those that benefit from slow cooking. The seafood cassolette takes this concept to new heights, honoring the coastal regions of France renowned for their bountiful seafood.

Embark on a culinary adventure with a gourmet seafood cassolette, a dish that embodies the flavors of the ocean in a creamy, comforting blend. This easy-to-follow recipe highlights the freshest seafood, seasonal ingredients, and a rich sauce, making it perfect for special occasions or family dinners. Discover tips for selecting top-quality seafood, enhancing flavors with aromatics, and creating a beautiful presentation that will impress any guest. Dive into the world of coastal cuisine and create a memorable dining experience!

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Ingredients

1 cup fresh shrimp, peeled and deveined

1 cup scallops, cleaned

1 cup mussels, cleaned and debearded

1 cup calamari rings

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1/2 cup white wine

1 cup seafood broth

1 tablespoon Dijon mustard

1/2 teaspoon smoked paprika

1 teaspoon fresh thyme, chopped

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, for garnish

4 small cassolette baking dishes

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.

Add the Tomatoes: Add the cherry tomatoes to the pan and cook until they start to soften, about 3-5 minutes.

Deglaze with Wine: Pour in the white wine, scraping the bottom of the pan to release any stuck bits. Increase the heat and let it simmer for 2-3 minutes until the wine reduces slightly.

Combine the Seafood: Add the shrimp, scallops, mussels, and calamari to the pan. Gently fold to combine and cook for about 3-4 minutes until the seafood is just cooked through.

Incorporate Flavors: Stir in the seafood broth, Dijon mustard, smoked paprika, and thyme. Season with salt and pepper to taste. Let it simmer for another 2 minutes.

Add Cream and Cheese: Reduce the heat and stir in the heavy cream and Parmesan cheese. Allow the mixture to cook for an additional 2-3 minutes until it becomes creamy and slightly thickened.

Transfer to Cassolette Dishes: Divide the seafood mixture evenly among the four cassolette baking dishes.

Bake: Place the cassolette dishes in the preheated oven and bake for 15-20 minutes, until bubbly and slightly golden on top.

Garnish and Serve: Remove from the oven, garnish with fresh parsley, and allow to cool for a minute before serving.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings