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Gourmet Seafood Cassolette is a culinary delight that beautifully combines the richness of the sea with the elegance of gourmet cuisine. This dish, often served in individual ramekins, showcases a medley of fresh seafood enveloped in a creamy sauce, topped with a golden layer of Gruyère cheese. Its exquisite presentation makes it a favorite for special occasions and dinner parties, while its comforting flavors satisfy even the most discerning seafood lovers.

Gourmet Seafood Cassolette

Indulge in this Gourmet Seafood Cassolette, a delightful blend of shrimp, scallops, mussels, and white fish baked to perfection in a creamy, flavorful sauce. With a touch of garlic, fresh herbs, and topped with melted Gruyère cheese, this dish is perfect for impressing guests or enjoying a cozy night in. Ready in just 40 minutes, it's a seafood lover's dream come true! Dive into this delicious recipe today and elevate your dining experience.
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Ingredients
  

200g fresh shrimp, peeled and deveined

200g scallops, cleaned

150g mussels, scrubbed and debearded

150g white fish fillets (like cod or haddock), cubed

1 cup heavy cream

1 cup fish stock

2 tablespoons olive oil

1 tablespoon unsalted butter

2 cloves garlic, minced

1 small onion, finely chopped

1 cup diced tomatoes (canned or fresh)

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

1/2 cup grated Gruyère cheese

Instructions
 

Prepare the Ingredients: Start by cleaning and preparing all seafood as mentioned in the ingredients. Keep them aside.

    Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and chopped onion, cooking until the onion becomes translucent.

      Add Seafood: Gently add the shrimp, scallops, and fish cubes to the skillet. Cook for about 3-4 minutes until they begin to turn opaque, stirring occasionally. Stir in the mussels and cook for an additional 2 minutes.

        Make the Sauce: Pour in the heavy cream and fish stock, followed by the diced tomatoes, thyme, paprika, salt, and pepper. Stir to combine and let the mixture simmer for about 5-7 minutes until it thickens slightly.

          Assemble the Cassolette: Preheat your oven to 180°C (350°F). Transfer the seafood mixture into individual cassolette dishes or one larger baking dish. Evenly sprinkle the grated Gruyère cheese on top.

            Bake: Place the dishes in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven and let cool for a couple of minutes. Garnish with freshly chopped parsley before serving.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4