Cazuelita gourmet de marisco

Ingredientes

• 1 lb mixed seafood (shrimp, scallops, white fish fillets, and mussels)
• 2 tbsp butter
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/4 cup fish or chicken stock
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (preferably panko)
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Fresh lemon wedges for garnish

Preparación

1. 1

   Prepare the seafood: Rinse and pat dry all the mixed seafood including shrimp, scallops, white fish fillets, and mussels. Set aside.

2. 2

   Sauté aromatics: Heat butter and olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.

3. 3

   Add white wine: Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly and blend flavors.

4. 4

   Create creamy sauce: Stir in heavy cream and fish or chicken stock, bringing the mixture to a gentle simmer. Allow it to thicken slightly for 4-5 minutes.

5. 5

   Cook seafood in sauce: Add the mixed seafood to the skillet, gently folding it into the sauce. Cook for 5-7 minutes until seafood is opaque and cooked through. Season with salt and pepper to taste.

6. 6

   Assemble the cassolette: Transfer the seafood and sauce mixture into individual oven-safe casserole dishes or ramekins. Sprinkle grated Parmesan cheese evenly over the top, then add a generous layer of breadcrumbs.

7. 7

   Broil to finish: Place cassolette dishes under a preheated broiler for 3-5 minutes, or until the breadcrumbs are golden brown and crispy, and the cheese is bubbly.

8. 8

   Garnish and serve: Remove from the oven, sprinkle chopped fresh parsley over each cassolette, and serve immediately with fresh lemon wedges on the side for squeezing.