Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 shallot, finely diced (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1/4 teaspoon saffron threads
  • 1/4 cup (60 ml) dry white wine (like Sauvignon Blanc)
  • 1 cup (240 ml) fish stock or clam juice
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (30 g) unsalted butter, softened
  • 2 tablespoons (15 g) all-purpose flour
  • 1 tablespoon (15ml) Lemon juice, freshly squeezed
  • Salt and freshly ground black pepper to taste
  • 8 large sea scallops, patted dry
  • 1 pound (450g) large prawns, peeled and deveined
  • 1 pound (450g) firm white fish (cod, haddock, or sea bass), cut into 1-inch pieces
  • 1 pound (450g) mussels, scrubbed and debearded
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (packed) chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)
  • 1/4 cup (30g) panko breadcrumbs
  • 1 tablespoon (15 g) grated Parmesan cheese
  • 1 tablespoon (15 g) melted butter

Instructions:

  1. Sauté shallot and garlic in olive oil. Add saffron, cook briefly. Deglaze with white wine, reduce slightly. Whisk in fish stock and heavy cream. Simmer to thicken slightly. In a separate saucepan, melt butter, whisk in flour to make a roux. Slowly whisk the roux into the simmering sauce. Simmer until thickened. Season with salt, pepper, and lemon juice. Remove from heat and chill for 15 minutes.
  2. Ensure seafood is prepped correctly (patted dry, peeled, scrubbed, etc.).
  3. Heat olive oil in the large skillet. Season the fish with salt and pepper. Sear until lightly browned on all sides, about 2-3 minutes. Remove from the pan and set aside.
  4. In the same pan, sear scallops until golden brown and cooked through, about 2 minutes per side. Remove and set aside.
  5. Add mussels to the skillet, cover, and steam until they open, about 5-7 minutes. Discard any mussels that don't open.
  6. Arrange fish, scallops, and mussels in the baking dish. Pour the saffron cream sauce over the seafood.
  7. If using, combine panko, Parmesan, and melted butter. Sprinkle over the cassolette.
  8. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and bubbly.
  9. Garnish with fresh parsley. Serve immediately with lemon wedges (optional).