Seafood Casserole Recipe | SAVEUR

Seafood Casserole: Bubbly Bake

Creamy, crispy, and hearty, this seafood casserole is a big catch for your dinner table.

Seafood Bubbly Bake

Haddock, lobster, and scallops combine in a creamy baked casserole from North Rustico Harbour's Blue Mussel Cafe; any combination of seafood—cod, clams, mussels, shrimp—will work just as well.

Gemma and Andrew Ingalls

Haddock, lobster, and scallops combine in a creamy baked seafood casserole from North Rustico Harbour's Blue Mussel Cafe; any combination of seafood—cod, clams, mussels, shrimp—will work just as well. This seafood casserole recipe first appeared in our October 2013 issue with the article Where the Farm Meets the Sea.

Seafood Bubbly Bake
While this recipe bakes haddock, lobster, and scallops into a creamy casserole, any combination of seafood—cod, crab, shrimp—will work just as well.
serves 6

Ingredients

6 tbsp. unsalted butter
2 oz. white mushrooms, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, finely chopped
12 small green bell pepper, stemmed, seeded, and finely chopped
12 small yellow onion, finely chopped
12 cup dry white wine
4 tbsp. flour
1 12 cups milk
12 cup heavy cream
4 oz. cooked lobster meat, cut into 1" pieces
4 oz. skinless haddock, pin bones removed, cut into 1" pieces
4 large sea scallops, thinly sliced crosswise
1 tbsp. fresh lemon juice
12 tsp. dry mustard
Kosher salt and freshly ground black pepper, to taste
13 cup fine bread crumbs
3 tbsp. grated cheddar cheese
1 tsp. paprika
Roughly chopped parsley, for garnish (optional)

Instructions

Heat oven to 400°. Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add mushrooms, garlic, celery, bell pepper, and onion; cook, stirring occasionally, until soft, about 8 minutes. Add wine; cook until liquid is reduced by half, about 3 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Whisk in milk and cream; bring to a boil. Reduce heat to medium; cook until slightly thickened, 3–4 minutes. Stir in lobster, haddock, scallops, lemon juice, mustard, salt, and pepper. Divide mixture evenly among six 6-oz. ramekins; place ramekins on a baking sheet and set aside.
Mix bread crumbs, cheese, and paprika in a bowl; sprinkle mixture evenly over each ramekin and dot with remaining butter. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with parsley, if you like.

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