Ultimate Seafood Casserole Cream
Ingredients:
1 lb shrimp, peeled and deveined
1 lb scallops
1 lb white fish (such as cod or haddock), cut into 1-inch chunks
1 cup lump crab meat
3 tbsp unsalted butter
1 medium onion, diced
1 cup celery, chopped
1 cup carrots, diced
1 cup mushrooms, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups seafood stock or fish stock
1 cup heavy cream
1 tsp Old Bay seasoning
1/2 tsp paprika
1/2 tsp dried thyme
1 tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
1/2 cup breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped
Directions:
Preheat your oven to 375°F (190°C) and lightly grease a 3-quart casserole dish.
In a large skillet over medium heat, melt the butter. Add diced onion, celery, carrots, and mushrooms. Cook, stirring occasionally, until softened and lightly golden, about 6 minutes, then add minced garlic and cook 1 more minute.
Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the seafood stock, followed by heavy cream, until smooth. Add Old Bay seasoning, paprika, dried thyme, and lemon juice. Simmer, stirring often, until the sauce thickens, about 5–7 minutes.
Gently fold in the shrimp, scallops, white fish chunks, and crab meat. Cook for 2–3 minutes, stirring carefully, until seafood just begins to turn opaque. Season with salt and freshly cracked pepper to taste.
Transfer the creamy seafood mixture to the prepared casserole dish, spreading it evenly. In a small bowl, mix breadcrumbs, Parmesan cheese, and chopped parsley. Sprinkle this topping evenly over the seafood mixture.
Bake in the center of the oven for 20–25 minutes, until the topping turns golden brown and the filling bubbles around the edges.
Allow to rest for a few minutes before serving. Enjoy with crusty bread or a crisp green salad for a complete meal.
