Description
Ina Garten’s Seafood Casserole brings coastal elegance to dinner tables with rich, creamy seafood layers. Luxurious shrimp, scallops, and fish combine in a velvety sauce that promises comfort and sophisticated flavor, beckoning you to savor each delectable bite.
Ingredients
Scale
Seafood:
- 8 ounces (226 grams) raw shrimp, peeled and cut in half
- 8 ounces (226 grams) raw halibut, cut into 1-inch chunks
- 8 ounces (226 grams) cooked lobster meat, cut into 1-inch chunks
Vegetables and Herbs:
- 3 cups julienned leeks (white and light green parts)
- 1 ½ cups julienned carrots
- 1 tablespoon minced garlic
- 2 tablespoons minced fresh parsley
- 1 tablespoon chopped fresh tarragon
Liquids, Seasonings, and Other Ingredients:
- 1 cup seafood stock or clam juice
- 1 cup heavy cream
- ½ cup + 3 tablespoons white wine (like Chablis)
- 7 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 3 tablespoons tomato puree
- ½ teaspoon saffron threads
- 1 cup panko bread crumbs
- ⅓ cup grated Parmesan
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C) and position four individual gratin dishes on sturdy baking sheets, ensuring even heat distribution.
- Create a fragrant seafood base by combining seafood stock, heavy cream, white wine, tomato puree, and saffron in a medium saucepan. Bring the liquid to a gentle boil, then carefully poach the shrimp for approximately 3 minutes. Extract the shrimp and repeat the process with halibut for an additional 3 minutes. Transfer both seafood varieties to a separate bowl, gently combining with the pre-cooked lobster.
- Reduce the remaining sauce by simmering until volume decreases by half. Prepare a smooth butter-flour liaison by blending 1 tablespoon unsalted butter with flour, then whisk into the sauce. Season with salt and freshly ground black pepper, continuing to cook until the sauce reaches a luxurious, velvety consistency.
- In a separate skillet, melt 3 tablespoons of butter and sauté leeks and carrots until they become tender and slightly translucent. Deglaze the pan with remaining white wine, seasoning with salt and pepper, and continue cooking until vegetables are perfectly softened.
- Distribute the seafood evenly among the prepared gratin dishes. Layer the sautéed vegetables on top, then generously pour the thickened sauce over the entire mixture. Prepare a crisp topping by combining panko breadcrumbs, grated Parmesan cheese, chopped parsley, minced tarragon, and minced garlic with 3 tablespoons of melted butter. Sprinkle this aromatic mixture over the seafood and bake for 20 minutes, until the surface turns golden brown and the contents become delightfully bubbly.
Notes
- Capture the essence of ocean flavors with this luxurious seafood medley that transforms everyday ingredients into a gourmet experience.
- Invest in top-quality seafood like plump shrimp, tender halibut, and sweet lobster to guarantee outstanding taste and texture.
- Create a rich, velvety sauce by carefully reducing the liquid, concentrating complex flavor profiles that elevate the entire dish.
- Layer subtle sweetness from leeks and carrots, complemented by a crispy panko breadcrumb topping for perfect textural contrast.
- Enhance the final presentation by garnishing with fresh parsley and tarragon, then serve directly in individual gratin dishes for a restaurant-worthy meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Sugar: 2 g
- Sodium: 859 mg
- Fat: 56 g
- Saturated Fat: 33 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 218 mg