Comforting New England Seafood Casserole with Cream Sauce

Ingredients

• 1 lb haddock or cod, cut into 1-inch chunks
• 1/2 lb raw shrimp, peeled and deveined
• 1/2 lb sea scallops
• 8 tbsp unsalted butter, divided
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tbsp dry sherry
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 sleeve Ritz crackers (about 30), crushed
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 375°F (190°C). Butter an 8x8 inch baking dish. Ensure all seafood is patted very dry.

2. 2

   In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly.

3. 3

   Slowly whisk in the whole milk, followed by the heavy cream. Add the sherry, onion powder, garlic powder, salt, and pepper.

4. 4

   Bring the sauce to a gentle simmer and cook, stirring often, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.

5. 5

   Gently fold the haddock, shrimp, and scallops into the cream sauce.

6. 6

   Pour the mixture into the prepared baking dish.

7. 7

   In a small bowl, combine the crushed Ritz crackers with the remaining 4 tablespoons of melted butter. Sprinkle evenly over the casserole.

8. 8

   Bake for 20-25 minutes, until the sauce is bubbly and the topping is golden brown.

9. 9

   Let the casserole rest for 5-10 minutes before garnishing with fresh parsley and serving.