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The Boat Shed Kitchen

Creamy Baked Seafood Cassolette

This creamy seafood cassolette is a rich, elegant bake filled with a medley of seafood, sautéed aromatics, and a velvety cream sauce. Topped with Parmesan and golden breadcrumbs, it’s finished in the oven until bubbling and golden. Perfect for dinner parties or a romantic seafood night at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 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
  • ½ cup dry white wine
  • 1 cup heavy cream
  • ¼ cup fish or chicken stock
  • ½ cup grated Parmesan cheese
  • ¼ cup breadcrumbs preferably panko
  • 1 tbsp fresh parsley chopped
  • Salt and pepper to taste
  • Fresh lemon wedges for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Grease baking dish or ramekins.
  2. In a skillet, heat butter and oil. Sauté onion and garlic until soft.
  3. Add seafood and cook briefly until just opaque. Remove from skillet.
  4. Pour in white wine, simmer, and reduce slightly.
  5. Add cream and stock. Simmer until slightly thickened.
  6. Return seafood, season, and gently stir.
  7. 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.