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Seafood Gratin

Creamy Seafood Gratin: A Comforting Dish You’ll Love

Delight in this comforting Seafood Gratin, combining rich flavors and textures—perfect for cozy evenings and special celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood Base
  • 1 pound Mixed Seafood substitute with shrimp, scallops, or mussels for variety
For the Flavor Base
  • 1/2 cup Dry White Wine replace with seafood stock for a non-alcoholic version
  • 1/4 cup Olive Oil can substitute with butter for different richness
  • 1 small Onion, finely chopped shallots can provide a milder touch
  • 2 cloves Garlic, minced adjust based on your taste preference
For the Béchamel Sauce
  • 1/4 cup All-purpose Flour gluten-free flour can easily replace it
  • 2 cups Milk use plant-based milk for a dairy-free option
  • 1/4 cup Heavy Cream substitute with half-and-half for a lighter touch
  • pinch Nutmeg feel free to omit if not preferred
For Seasoning & Finishing Touches
  • 1/4 cup Parmesan Cheese plus more for topping, nutritional yeast for vegan alternative
  • 1/4 cup Gruyere Cheese plus more for topping, Swiss cheese can be a substitute
  • 2 tablespoons Butter olive oil can work as a dairy-free alternative
  • 1/4 cup Breadcrumbs opt for panko for extra crunch
  • 1 tablespoon Chopped Fresh Parsley can substitute with chives or thyme
  • 1 teaspoon Lemon Zest brightens up the rich flavors beautifully
  • Salt and Black Pepper to taste

Equipment

  • Large skillet
  • Saucepan
  • Baking dish
  • whisk

Method
 

Step-by-Step Instructions for Seafood Gratin
  1. Thaw and dry the mixed seafood thoroughly, ensuring no excess moisture remains. Chop the seafood into bite-sized pieces for even cooking.
  2. Heat olive oil over medium heat. Add chopped onion and sauté for about 5-7 minutes, until translucent and fragrant.
  3. Add minced garlic and cook for an additional minute. Then pour in dry white wine and simmer for 2-3 minutes, reducing the mixture.
  4. Carefully add the prepared seafood, cooking for about 5-7 minutes until just cooked through.
  5. Season the seafood mixture with salt and black pepper to taste, then remove from heat and set aside.
  6. In a separate saucepan, melt butter. Whisk in flour to form a roux, cooking for about 1 minute. Gradually whisk in milk, stirring until thickened.
  7. Stir in heavy cream, Parmesan, and Gruyere cheeses until smooth. Season with a pinch of nutmeg, salt, and pepper to taste.
  8. Fold the seafood mixture into the béchamel sauce, incorporating well. Add lemon zest and parsley.
  9. Preheat your oven to 375°F (190°C) and grease a baking dish. Pour the seafood mixture into the dish, spreading it evenly.
  10. Sprinkle breadcrumbs and extra grated cheeses on top of the seafood mixture.
  11. Bake for 20-25 minutes, until the top is bubbling and golden brown.
  12. Remove from oven and let it rest briefly before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 8mg

Notes

For best results, use fresh seafood and don't overcook it in the skillet. Make ahead and refrigerate, just add extra baking time.

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