Seafood au gratin

Marsha Gardner


I was rummaging around in the deep freezer this morning trying to get inspired for dinner for friends this weekend. I saw the cod fish and was reminded of this easy Seafood Casserole.


★★★★★ 1 vote



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1 lb
frozen cod filets, cut into 1/2 inch cubes
1 lb
pre-cooked mixed frozen seafood
2 Tbsp
butter, unsalted
leek, cleaned and sliced in rounds
8 oz
mushrooms, sliced
1/2 c
white wine
1 1/4 c
1/4 c
heavy cream
cayenne pepper
2 Tbsp
fresh parsley, chopped
1/4 tsp
each kosher salt and freshly ground white pepper
2 Tbsp
parmigiano-reggiano, grated
2 Tbsp
very fine bread crumbs

How to Make Seafood au gratin


  • 1Bring a large pot of water to simmer and add the cubed cod. Simmer just until done (this should only take two or three minutes). Add the frozen seafood and simmer just until thawed (about 1 minute). Remove from heat and drain immediately.
  • 2Melt the two tablespoons of butter in a Dutch oven or sturdy pot on medium heat. Add the leeks and the mushrooms and cook stirring occasionally until the mushrooms are soft (about 8 minutes). Sprinkle with the 2 tablespoons of flour and cook, stirring for one minute to thoroughly coat the vegetables with flour.
  • 3Pour on the white wine and stir well to combine. Then mix in the milk and cream. Heat until thick and just below the boiling point, stirring occasionally. Turn off the heat and add the parsley, cayenne, and salt and pepper to taste. Stir in the seafood mixture.
  • 4Pour the mix into a 9X13 inch buttered baking dish. Mix together the parmesan cheese and the bread crumbs and sprinkle this evenly on top of the casserole.
  • 5Bake for 20 minutes at 350°F. Serve your seafood casserole piping hot with rice.

Printable Recipe Card

About Seafood au gratin

Course/Dish: Fish
Regional Style: French

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