Description: This Cassolette de Poissons is a sophisticated and comforting dish featuring tender white fish and succulent shrimp, nestled in a creamy, delicately flavored sauce with perfectly cooked vegetables. It’s an elegant meal that’s surprisingly easy to prepare, perfect for a special occasion or a satisfying weeknight dinner.
Ingredients:
- 400g (approximately 14 ounces) white fish fillets (cod, hake, pollock, or sole recommended), cut into 1-inch pieces
- 200g (approximately 7 ounces) peeled and deveined shrimp, fresh or frozen (thawed if frozen)
- 1 medium leek (approximately 150g or 5 ounces), white and light green parts only, thinly sliced
- 1 medium carrot (approximately 100g or 3.5 ounces), peeled and diced small
- 1 medium onion (approximately 100g or 3.5 ounces), finely chopped
- 2 cloves garlic, minced
- 200ml (approximately ¾ cup plus 1 tablespoon) light cream (15-20% fat) – Heavy cream can be used for a richer sauce, but light cream keeps the dish lighter.
- 2 tablespoons olive oil (approximately 30ml or 1 fluid ounce)
- 1 tablespoon all-purpose flour (approximately 8g or 0.3 ounces)
- 1 teaspoon Dijon mustard (approximately 5g or 0.2 ounces)
- Small bunch fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Optional: A pinch of nutmeg
- Optional: 1/4 cup dry white wine
Preparation:
Step 1: Preheat the Oven and Prep the Ingredients
Begin by preheating your oven to 180°C (350°F or Gas Mark 4). This will ensure that the cassolette bakes evenly and achieves a beautiful golden crust. While the oven is heating, prepare all your ingredients. Wash and dry the fish fillets, then cut them into bite-sized pieces. If using frozen shrimp, ensure they are fully thawed and patted dry with paper towels. Finely chop the onion and mince the garlic. Wash, peel, and dice the carrot into small, uniform pieces. Thoroughly wash the leek, making sure to remove any dirt trapped between the layers, and then slice it thinly. Chop the fresh parsley.
Step 2: Sauté the Aromatics and Vegetables
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic, diced carrot, and sliced leek to the skillet. Continue to cook, stirring occasionally, until the vegetables are tender-crisp, approximately 5-7 minutes. The key here is to cook the vegetables until they are softened but still retain a slight bite, preventing them from becoming mushy during baking.
Step 3: Create the Creamy Sauce Base
Sprinkle the flour evenly over the sautéed vegetables. Stir continuously for 1-2 minutes, cooking the flour slightly. This creates a roux, which will help thicken the sauce. Be careful not to burn the flour. Slowly pour in the cream, whisking constantly to prevent lumps from forming. Add the Dijon mustard and stir until well combined. Season the sauce with salt, freshly ground black pepper, and a pinch of nutmeg (if using). Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly. The consistency should be thick enough to coat the back of a spoon. If using white wine, add it when you add the cream. The wine will add a layer of complexity to the flavour profile of the dish.
Step 4: Incorporate the Fish and Shrimp
Gently add the fish pieces and shrimp to the creamy sauce. Stir carefully to ensure that the seafood is evenly coated with the sauce. Cook for 5-7 minutes, or until the fish is cooked through and the shrimp turn pink and opaque. Be careful not to overcook the seafood, as it will become tough and rubbery. The fish should flake easily with a fork.
Step 5: Assemble and Bake the Cassolette
Transfer the fish and vegetable mixture to individual ramekins or a larger baking dish. Sprinkle the chopped fresh parsley generously over the top. Bake in the preheated oven for 10-15 minutes, or until the top is lightly golden and the sauce is bubbling.
Why You Will Love This Recipe:
This Cassolette de Poissons is a delightful dish that offers a multitude of reasons to fall in love with it.
- Elegance and Simplicity: It presents as an elegant and sophisticated meal, yet it’s surprisingly simple to prepare, making it perfect for both special occasions and weeknight dinners.
- Creamy and Comforting: The creamy sauce, infused with the subtle flavors of Dijon mustard and fresh herbs, creates a comforting and luxurious experience.
- Versatile and Adaptable: You can easily customize the dish by using different types of white fish or adding other seafood, such as scallops or mussels. You can also adjust the vegetables to your liking, incorporating ingredients like mushrooms or bell peppers.
- Healthy and Nutritious: The combination of lean white fish, shrimp, and vegetables makes this a healthy and nutritious meal, packed with protein, vitamins, and minerals.
- Perfect for Entertaining: The individual ramekins make it ideal for entertaining, as it’s easy to serve and presents beautifully.
Serving Suggestions:
- Rice: Serve the Cassolette de Poissons over a bed of fluffy white rice or brown rice to soak up the delicious sauce.
- Potatoes: Mashed potatoes, roasted potatoes, or boiled new potatoes are all excellent accompaniments.
- Crusty Bread: Serve with crusty bread for dipping into the creamy sauce.
- Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the cassolette.
- Steamed Vegetables: Steamed asparagus, green beans, or broccoli are healthy and flavorful side dishes.
Tips:
- Use Fresh, High-Quality Ingredients: The quality of the ingredients will directly impact the flavor of the dish. Use fresh fish and shrimp whenever possible.
- Don’t Overcook the Seafood: Overcooked seafood can become tough and rubbery. Cook the fish and shrimp just until they are cooked through.
- Adjust the Consistency of the Sauce: If the sauce is too thick, add a splash of milk or broth to thin it out. If the sauce is too thin, simmer it for a few minutes longer to allow it to thicken.
- Add a Touch of Acidity: A squeeze of lemon juice or a splash of white wine vinegar can brighten the flavors of the dish.
- Make it Ahead: You can prepare the cassolette ahead of time and store it in the refrigerator for up to 24 hours. Bake it just before serving.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutritional Information (per serving, approximate):
- Calories: 350-400
- Protein: 30-35g
- Sodium: 400-500mg
Conclusion:
The Cassolette de Poissons is a truly delightful seafood experience. Its creamy texture, delicate flavors, and simple preparation make it a winner in every way. Whether you’re looking for an elegant meal for a special occasion or a comforting weeknight dinner, this recipe is sure to impress. So gather your ingredients, follow the steps, and prepare to indulge in a taste of culinary perfection.
Questions and Answers About This Recipe:
Q1: Can I use frozen fish for this recipe?
A: Yes, you can definitely use frozen fish. Just make sure to thaw it completely before cooking. Pat the fish dry with paper towels to remove any excess moisture. Using high-quality frozen fish fillets will still provide a delicious result, ensuring that the fish flakes well and absorbs the flavors of the creamy sauce.
Q2: Can I substitute the light cream with something else?
A: Absolutely! While light cream adds a lovely richness, you can use other alternatives. Half-and-half will provide a similar consistency but with slightly less fat. For a richer sauce, you can use heavy cream. If you are looking for a lighter option, you can use unsweetened almond milk or cashew cream, but be aware that this will alter the flavor profile slightly.
Q3: What other vegetables can I add to the cassolette?
A: This recipe is highly adaptable, so feel free to add other vegetables. Mushrooms (such as cremini or shiitake) sautéed with the onions add an earthy flavor. Bell peppers (red, yellow, or orange) provide sweetness and color. Spinach or kale can be stirred in during the last few minutes of cooking for added nutrients. Just ensure any added vegetables are appropriately cooked before adding the fish.
Q4: Can I make this dish ahead of time?
A: Yes, you can prepare the cassolette up to 24 hours in advance. Assemble the fish and vegetables in the sauce, and then cover the dish tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the plastic wrap and bake in the preheated oven until heated through and bubbly. This makes it a convenient option for entertaining.
Q5: Is there a way to make this recipe gluten-free?
A: Yes, it’s easy to make this cassolette gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. Ensure all other ingredients, such as Dijon mustard, are also certified gluten-free. Serving the cassolette with rice or gluten-free bread will complete the gluten-free meal.
