There’s something magical about a bubbling seafood casserole coming out of the oven.
The golden crust, the creamy sauce, the tender bites of shrimp, scallops, and fish—each forkful is luxurious yet comforting.
Every time I make this creamy baked seafood cassolette, I’m reminded of coastal dinners and holiday warmth.
Why You’ll Love This Recipe
Rich, creamy comfort – A velvety white wine cream sauce coats every bite of tender seafood.
Restaurant-quality at home – Feels fancy but made with everyday ingredients.
Perfect for guests – Beautiful when served in individual ramekins.
Flexible seafood options – Use your favorites: shrimp, scallops, white fish, mussels.
Golden topping – Crisp breadcrumbs and melty Parmesan for a crunchy finish.
Make-ahead friendly – Assemble in advance and bake before serving.
What You’ll Need (Ingredient Highlights)
Mixed seafood – A blend of shrimp, scallops, mussels, and white fish brings variety and texture.
White wine & cream – The sauce is infused with brightness and richness.
Garlic and onion – Adds a savory foundation to the creamy sauce.
Parmesan & breadcrumbs – For that golden, irresistible topping.
Butter and olive oil – Build flavor and help sauté the aromatics.
Fresh lemon & parsley – Brighten the final dish with a zesty finish.
Pro Tips Before You Start
Pat seafood dry to avoid excess water in the sauce.
Use panko breadcrumbs for extra crispness on top.
Don’t overcook the seafood in the skillet—it finishes in the oven.
White fish like cod or haddock works well for the base.
If using frozen seafood, thaw completely and pat dry before cooking.
How to Make Creamy Baked Seafood Cassolette
Step 1. Prep the Dish
Preheat your oven to 375°F (190°C).
Lightly grease individual ramekins or a baking dish.
Step 2. Sauté the Aromatics
Melt butter with olive oil in a skillet.
Cook chopped onion and garlic until soft and fragrant.
Step 3. Cook the Seafood
Add the mixed seafood and sauté just until it starts to cook through.
Remove from heat and set aside.
Step 4. Deglaze with Wine
Pour in the white wine, scraping up any flavorful bits from the pan.
Simmer briefly to reduce.
Step 5. Make the Cream Sauce
Stir in the heavy cream and stock.
Let the sauce simmer for a few minutes until slightly thickened.
Step 6. Combine with Seafood
Return seafood to the skillet and toss gently to coat in the creamy sauce.
Season with salt and pepper to taste.
Step 7. Assemble
Spoon the seafood mixture into the prepared dishes.
Top with grated Parmesan and breadcrumbs.
Step 8. Bake Until Golden
Place in the oven and bake for 12–15 minutes until bubbly and golden on top.
Step 9. Finish with Garnishes
Sprinkle with fresh parsley and serve with lemon wedges on the side.
What to Serve It With
Crusty baguette or garlic bread
Light green salad with vinaigrette
Roasted asparagus or steamed broccoli
A glass of chilled Chardonnay or Sauvignon Blanc
Variations / Substitutions
No wine? Use lemon juice and extra broth for acidity.
Want more veggies? Add sautéed mushrooms or baby spinach to the sauce.
No mussels? Use more shrimp or fish instead.
Spicy kick? Add a pinch of red pepper flakes to the cream sauce.
Dairy-free? Swap cream for coconut milk and use dairy-free cheese.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in the oven at 300°F until warmed through.
Not ideal for freezing, as the cream sauce may separate.
Best served fresh, but leftovers are still rich and flavorful.
FAQs
Can I use frozen seafood in this recipe?
Yes, just make sure to fully thaw and pat it dry to prevent excess moisture.
Is there a substitute for white wine?
You can use lemon juice and more broth to replicate the acidity and liquid.
Can I prepare it in advance?
Absolutely! Assemble everything, refrigerate, then bake just before serving.
What’s the best type of white fish to use?
Cod, haddock, or halibut are great firm white fish options that won’t fall apart.
Can I use only one type of seafood?
Of course! Shrimp alone works beautifully, or use whatever you have on hand.
Can I make this in one large dish instead of ramekins?
Yes, a single casserole dish works just fine. Just ensure even distribution.
How do I make it gluten-free?
Use gluten-free breadcrumbs and double-check all ingredients like stock and wine.
Final Thoughts
This creamy baked seafood cassolette is my go-to when I want something indulgent yet easy.
The blend of tender seafood, rich sauce, and golden topping feels special, whether it’s a dinner party or a quiet night in.
It’s one of those recipes that makes your kitchen smell incredible and leaves everyone asking for seconds.
If you’re craving something cozy, creamy, and full of ocean flavor—this one’s for you.
Creamy Baked Seafood Cassolette
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease baking dish or ramekins.
- In a skillet, heat butter and oil. Sauté onion and garlic until soft.
- Add seafood and cook briefly until just opaque. Remove from skillet.
- Pour in white wine, simmer, and reduce slightly.
- Add cream and stock. Simmer until slightly thickened.
- Return seafood, season, and gently stir.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-baked-seafood-cassolette/
Notes
- You can swap in all shrimp or all scallops if you prefer a single type of seafood.
- Panko gives a crispier topping, but regular breadcrumbs work too.
- A dash of lemon zest in the cream sauce can brighten the whole dish.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.