Prepare the Seafood: In a large skillet, melt 2 tbsp of butter over medium heat. Add the shrimp, scallops, and fish chunks, and cook for 2-3 minutes until the seafood is just starting to turn opaque. Remove from the skillet and set aside.
Make the Sauce: In the same skillet, add a little more butter if needed, and sauté the onion and garlic until fragrant and translucent, about 3-4 minutes. Pour in the white wine and let it reduce by half, about 2 minutes.
Create the Creamy Base: Add the heavy cream, fish stock, thyme, paprika, salt, and pepper. Stir to combine and bring to a simmer. Let the sauce cook for 3-4 minutes until it thickens slightly.
Assemble the Cassolette: Return the seafood to the skillet and mix gently to coat it in the creamy sauce. Spoon the mixture into individual cassolette dishes or small ramekins.
Prepare the Topping: In a small bowl, combine the grated cheese, breadcrumbs, and melted butter. Sprinkle the mixture evenly over the seafood mixture in each cassolette dish.
Bake: Preheat your oven to 375°F (190°C). Place the cassolette dishes on a baking sheet and bake for 12-15 minutes, or until the topping is golden and crispy.
Serve: Remove from the oven and garnish with chopped fresh parsley. Serve immediately and enjoy!
Serving and Storage Tips:
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