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Seafood Casserole with Watermelon and Cucumber Salad

My Island Bistro Kitchen’s Seafood Bubbly Bake

Lobster, scallops, mussels, and haddock baked in a luxuriously rich and delectable sauce make this Seafood Bubbly Bake a seafood lover’s dream come true!
Course Main Course
Cuisine Canadian
Keyword casserole, seafood, Seafood Bubbly Bake, seafood casserole
Servings 8
My Island Bistro Kitchen Barbara99

Ingredients

  • ¼ cup butter
  • 4 oz small white button or cremini mushrooms, sliced
  • ¾ cup celery, finely chopped
  • ½ cup yellow onion, finely chopped
  • ½ cup red pepper, finely chopped
  • 2½ oz coarsely grated carrot
  • 3 – 4 garlic cloves, minced
  • Scant 1/3 cup dry white wine
  • 1/3 cup butter
  • ½ cup minus 1 tbsp all-purpose flour (7 tbsp)
  • 1 tsp dried summer savory
  • ½ tsp dry mustard
  • ½ tsp Old Bay seasoning
  • ¼ tsp curry powder
  • ¼ tsp dried dill
  • 1/8 tsp ground ginger
  • Pinch cayenne
  • Pinch paprika
  • Fine sea salt and freshly ground pepper, to taste
  • 1½ cups whole milk
  • ½ cup whipping cream (36%)
  • 1 tbsp liquid chicken bouillon
  • ¾ tsp Worcestershire sauce
  • 1/3 cup finely grated Parmesan cheese
  • 8 oz cooked lobster meat, coarsely chopped (weighed after shelling)
  • 4 oz cooked mussels, shelled (weighed after shelling)
  • 4 oz haddock, chopped into bite-sized pieces
  • 8 oz scallops, left whole if small; cut into bite-sized pieces if scallops are large
  • 3½ - 4 tbsp melted butter
  • 1 1/3 cups finely chopped bread crumbs (but not super-fine or powder like)
  • 2/3 cup grated cheddar cheese
  • Fresh chopped parsley for garnish (optional)

Instructions

  1. Cook lobster and steam mussels. Meat quantity of lobster and mussels called for in recipe is measured after cooking and shelling so remove meat from shells, weigh, and set it aside. Chop uncooked haddock into bite-sized pieces. If scallops are small, leave whole; if large, cut into smaller bite-sized pieces. Place all seafood in refrigerator until called for in recipe.

  2. Chop mushrooms, celery, onion, and red pepper. Grate the carrot. Mince the garlic. Set aside.
  3. Measure ingredients for sauce (butter, flour, spices, and other seasonings). Combine the flour, spices, and seasonings in small bowl. In bowl, or medium-sized glass measuring cup, combine and whisk together the whole milk, whipping cream, liquid chicken bouillon, and Worcestershire sauce.
  4. Grate the Parmesan cheese.
  5. Prepare the bread crumbs, measure out the butter, and grate the cheddar cheese for the casserole topping.
  6. Butter eight ramekins or small individual casserole dishes that each have a 1-cup capacity. Place dishes on large baking sheet.
  7. Preheat oven to 375°F.

  8. In large saucepan, over medium heat, melt ¼ cup butter. Add the mushrooms, celery, onion, red pepper, and grated carrot. Reduce heat to medium low and cook, stirring frequently, for 2-4 minutes or until onion just starts to become translucent and the vegetables soften slightly. Add the minced garlic. Stirring constantly, sauté mixture just until garlic becomes fragrant (about 30-45 seconds). Do not let garlic scorch or vegetables to over-sauté. Return heat to medium and add the dry white wine and cook mixture until the wine has reduced by half or a little more, approximately 2-3 minutes.

  9. While the vegetables are sautéing, begin preparing the sauce by placing 1/3 cup butter in large-sized saucepan over medium heat. When butter is melted and starting to bubble or sizzle, reduce heat slightly and sprinkle in the flour and seasonings mixture, stirring quickly and constantly. Gradually whisk in the liquid ingredient mixture, whisking constantly until mixture is smooth and thickened. Stir in grated Parmesan cheese until melted.
  10. Fold the seafood and sautéed vegetables into the sauce. Divide mixture evenly between the prepared baking dishes.
  11. Melt 3½ - 4 tbsp butter. Add the bread crumbs and stir with fork just until butter is incorporated with crumbs. Stir in the grated cheddar cheese. Sprinkle mixture over tops of casseroles. Bake for approximately 20 minutes or until casseroles are bubbling around edges and bread crumb topping is golden tanned. If desired, garnish tops of casseroles with freshly chopped parsley at time of serving. Casseroles are best left to sit for approximately 10 minutes before serving to allow the ingredients to set and reach a temperature where the flavors of the Bubbly Bake can best be enjoyed. Serve alongside favorite salad and bread or rolls.

Recipe Notes

Yield:  8 servings

 

 

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