Description
Ina Garten’s seafood casserole blends rich flavors from coastal New England with creamy textures and fresh ingredients. Delicious layers of shrimp, scallops, and cod create a luxurious meal you can savor with family and friends.
Ingredients
Scale
- 8 oz (226 g) raw shrimp, peeled and cut in half
- 8 oz (226 g) raw halibut, cut into 1-inch chunks
- 8 oz (226 g) cooked lobster meat, cut into 1-inch chunks
- 3 cups julienned leeks (white and light green parts)
- 1 ½ cups julienned carrots
- 1 cup seafood stock or clam juice
- 1 cup heavy cream
- 1 cup panko bread crumbs
- ½ cup + 3 tbsps white wine (like Chablis)
- ⅓ cup grated Parmesan
- 7 tbsps unsalted butter
- 3 tbsps tomato puree
- 2 tbsps minced fresh parsley
- 1 tbsp minced garlic
- 1 tbsp all-purpose flour
- 1 tbsp chopped fresh tarragon
- ½ tsp saffron threads
- kosher salt
- freshly ground black pepper
Instructions
- Preparation: Position oven rack at middle level and preheat to 375°F. Arrange four individual gratin dishes on sturdy baking sheets to ensure uniform heat distribution.
- Seafood Poaching: Create a fragrant poaching liquid by combining seafood stock, heavy cream, white wine, tomato puree, and saffron in a saucepan. Gently poach shrimp and halibut separately for 3 minutes each, then combine with pre-cooked lobster in a separate bowl.
- Sauce Development: Reduce poaching liquid by half, then incorporate a butter-flour liaison to create a velvety sauce. Season with salt and freshly ground black pepper, whisking until the sauce reaches a luxurious, smooth consistency.
- Vegetable Preparation: Sauté leeks and carrots in butter until tender and translucent. Deglaze the pan with white wine, seasoning with salt and pepper, and cook until vegetables are perfectly softened.
- Assembly and Baking: Distribute seafood evenly among gratin dishes, layer with sautéed vegetables, and pour thickened sauce over the mixture. Create a crisp topping by mixing panko breadcrumbs, Parmesan cheese, parsley, tarragon, garlic, and melted butter. Sprinkle topping over the casserole and bake for 20 minutes until golden brown and bubbling.
Notes
- Seafood Selection Matters: Choose fresh, high-quality seafood like wild-caught shrimp, halibut, and lobster for maximum flavor and texture. Freshness guarantees a superior taste experience.
- Sauce Consistency is Key: Reduce sauce slowly and whisk carefully to prevent lumps. The right thickness transforms the entire dish from good to extraordinary.
- Sauté Vegetables Carefully: Cook leeks and carrots until just tender to maintain their delicate flavor and prevent overcooking. Proper vegetable preparation enhances the overall depth of the casserole.
- Breadcrumb Topping Technique: Mix panko, Parmesan, and herbs thoroughly before adding melted butter. Ensure even coating for a perfectly crispy, golden-brown crust that adds irresistible crunch to the seafood casserole.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 560
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 28 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg