Gourmet Seafood Cassolette

Cut the fish fillets into bite-sized pieces. Set the shrimp, scallops, and fish aside.

Cook the Base:
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.

Deglaze with Wine:
Pour in the white wine and cook for 1-2 minutes, allowing the wine to reduce slightly.

Create the Sauce:
Add the heavy cream and fish stock to the pan, stirring to combine. Let the sauce simmer for 5-7 minutes until it thickens slightly. Season with salt, pepper, and fresh thyme.

Combine the Seafood:
Add the shrimp, scallops, and fish pieces to the sauce. Stir gently to coat the seafood. Simmer for 4-5 minutes until the seafood is cooked through.

Assemble the Cassolette:
Divide the seafood mixture evenly among individual casserole dishes. Sprinkle the grated Gruyère cheese and breadcrumbs evenly over the top of each dish.

Bake:
Preheat the oven to 375°F (190°C). Bake the casseroles for 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.

Serving and Storage Tips