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In the world of culinary arts, gourmet cooking represents the pinnacle of flavor, presentation, and technique. It invites home cooks to explore not just the ingredients, but the art of creating dishes that evoke a sense of luxury and delight. Among the myriad of options, seafood dishes particularly stand out, offering a unique blend of freshness and sophistication. This is where the seafood cassolette shines—a dish that encapsulates the essence of gourmet cuisine with its rich, creamy sauce and a medley of delightful seafood flavors.

Gourmet Seafood Cassolette

Indulge in this delicious Gourmet Seafood Cassolette, perfect for seafood lovers! This creamy dish combines succulent shrimp, scallops, mussels, and cod, all baked in rich flavors of white wine, fresh herbs, and crowned with gooey Gruyère cheese. It's simple to prepare and makes for an impressive dinner party dish or a cozy night in. Ready in just under an hour, serve this delightful seafood recipe in individual ramekins for a touch of elegance.
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Ingredients
  

200g mixed seafood (shrimp, scallops, and mussels)

150g fresh cod fillet, cubed

100g crab meat

1 cup heavy cream

1/2 cup white wine

1/4 cup fish stock

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup cherry tomatoes, halved

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

1/2 tsp smoked paprika

Sea salt and black pepper to taste

100g grated Gruyère cheese

4 individual ramekins

Instructions
 

Preheat the Oven: Preheat your oven to 180°C (350°F).

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

      Add the Seafood: To the skillet, add the mixed seafood (shrimp, scallops, and mussels) and cook for 3-4 minutes, until they begin to turn opaque. Gently fold in the cod cubes and crab meat.

        Deglaze with Wine: Pour in the white wine and fish stock, scraping any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes until the liquid reduces slightly.

          Make the Cream Sauce: Lower the heat and add the heavy cream, cherry tomatoes, dill, parsley, smoked paprika, salt, and black pepper. Stir well and cook for another 3-4 minutes until the sauce is slightly thickened.

            Assemble the Cassolette: Divide the seafood mixture among the ramekins. Sprinkle the grated Gruyère cheese generously on top of each portion.

              Bake: Place the ramekins on a baking tray and bake in the preheated oven for 15-20 minutes, or until the cheese is golden and bubbly.

                Serve: Remove from the oven and let them cool slightly before serving. Garnish with additional fresh parsley, if desired.

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