Gourmet seafood cassolette

Ingredients:

For the Seafood:

• 1/2 lb shrimp (peeled and deveined)
• 1/2 lb scallops
• 1/2 lb white fish fillets (such as cod or halibut), cut into chunks
• 1/2 cup mussels (optional)
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste

For the Sauce:

• 1/4 cup butter
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup fish stock (or chicken broth)
• 1/4 cup Parmesan cheese (grated)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh thyme (chopped)
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper to taste

For the Topping:

• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon melted butter
• 1 tablespoon fresh parsley (chopped)

Instructions:

1. Prepare the Seafood:
   • In a large skillet, heat olive oil and butter over medium heat. Season the shrimp, scallops, and white fish with salt and pepper.
   • Cook the shrimp and scallops for about 2-3 minutes until lightly golden. Remove them from the skillet and set them aside.
   • In the same skillet, cook the fish chunks for about 4-5 minutes, then add the mussels (if using) and cook for another 2-3 minutes. Remove from heat and set aside.
2. Make the Sauce:
   • In the same skillet, melt butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
   • Add garlic and cook for another minute.
   • Pour in the white wine and cook for 2-3 minutes, allowing the wine to reduce slightly.
   • Stir in the heavy cream, fish stock, Parmesan cheese, parsley, thyme, and Dijon mustard (if using). Simmer the sauce for 5-6 minutes until it thickens. Season with salt and pepper to taste.
3. Assemble the Cassolette:
   • Preheat the oven to 375°F (190°C).
   • In individual cassolette dishes (or one large baking dish), layer the seafood mixture, then pour the sauce evenly over the top.
   • In a small bowl, mix the panko breadcrumbs, Parmesan cheese, melted butter, and parsley. Sprinkle this mixture over the top of the seafood.
4. Bake:
   • Place the casseroles in the oven and bake for 12-15 minutes, or until the top is golden brown and the sauce is bubbling.
5. Serve:
   • Garnish with fresh parsley and serve immediately, ideally with crusty bread or a side of steamed vegetables.