Fish and Shrimp Casserole (Easy & Quick Recipe)

This Fish and Shrimp Casserole is a simple yet elegant dish that’s quick to prepare and bursting with flavor. Featuring white fish, shrimp, and a creamy saffron-infused sauce, this recipe is perfect for an easy weeknight dinner or a festive weekend meal.

Why You’ll Love This Recipe

• Quick to prepare: Ready in just 30 minutes, with minimal prep and cook time.

• Elegant and comforting: Rich, creamy, and subtly spiced with saffron, it feels fancy without the fuss.

• Perfect for seafood lovers: Combines tender white fish with juicy shrimp in a luscious sauce.

• Great for entertaining: Serve in individual ramekins for a beautiful presentation.

• Versatile: Use a variety of seafood or add vegetables for extra color and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• white fish (such as weever, cod, monkfish…)

• pink shrimp

• shallots

• dry white wine

• unsalted butter

• heavy cream (full fat)

• egg yolk

• saffron threads

• salt and pepper

Directions

1. Prep the ingredients: Peel and finely chop the shallots. Remove the skin and bones from the fish, and peel the shrimp, keeping only the flesh.

2. Sauté the aromatics: In a large saucepan, melt the butter over medium heat. Add the shallots and cook until soft and translucent.

3. Sear the fish: Raise the heat slightly and briefly cook the fish fillets for 1–2 minutes, just until they begin to shrink. Remove and set aside.

4. Deglaze and reduce: Pour in the white wine and let it reduce by half.

5. Make the sauce: Add the cream and saffron to the pan. Let it simmer gently until the sauce thickens slightly and coats the back of a spoon.

6. Combine everything: Season with salt and pepper, then return the fish and shrimp to the sauce. Cook for 1 more minute over low heat.

7. Finish with richness: Remove from the heat and stir in the egg yolk carefully to thicken and enrich the sauce without scrambling.

8. Bake and serve: Divide the mixture into four small ramekins. Place under a hot grill for 3–4 minutes until golden and bubbling on top. Serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Seafood mix: Add scallops, mussels, clams, or squid for a more elaborate dish.

• Vegetable addition: Try adding sautéed mushrooms, leeks, or fennel for more depth.

• No saffron? Use a pinch of curry powder or lemon zest for a flavorful twist.

• Alternative cream: Use coconut cream or almond cream for a dairy-free version.

• Crusty topping: Sprinkle a little grated cheese or breadcrumbs before broiling for extra texture.

Storage/Reheating

This casserole is best served immediately, but leftovers can be refrigerated for up to 24 hours. Reheat gently in the oven at a low temperature (covered) to avoid breaking the sauce. Freezing is not recommended, as the cream and egg yolk may separate during thawing.

FAQs

Can I use different types of fish?

Yes, any firm white fish such as cod, haddock, monkfish, or sea bass works well.

Should I use raw or cooked shrimp?

Raw shrimp is preferred for better flavor and texture, but cooked shrimp can also be used—just add them at the very end to avoid overcooking.

What can I use instead of saffron?

A touch of curry powder, turmeric, or lemon zest can be used for a similar color and mild flavor.

Can I prepare this in advance?

You can prepare the sauce and seafood ahead of time, but add the egg yolk and broil just before serving for best results.

Is it possible to make it dairy-free?

Yes, use coconut cream or a plant-based cooking cream, and skip the egg yolk or replace it with a dairy-free thickener like cornstarch.

Can I skip the oven step?

You can, but broiling gives a beautiful golden finish. If skipping, serve the casserole straight from the pan.

What wine pairs well with this dish?

A dry white wine like Chablis or Sauvignon Blanc pairs beautifully with the seafood and creamy sauce.

Can I freeze this dish?

Freezing is not advised due to the cream and egg yolk, which can separate upon thawing.

Can I use frozen seafood?

Yes, just make sure to thaw and pat dry the fish and shrimp before cooking to avoid excess moisture.

How do I keep the fish from falling apart?

Handle it gently, and only partially cook it before finishing in the sauce. You can also lightly coat it in cornstarch before searing.

Conclusion

This Fish and Shrimp Casserole is a quick, elegant, and flavor-packed dish that brings out the best in seafood. Creamy, delicate, and kissed with saffron, it’s a true comfort food with a gourmet twist. Whether you’re cooking for family or entertaining guests, this casserole will impress with minimal effort. Serve with rice, pasta, or a side of vegetables—and don’t forget the crusty bread to soak up that dreamy sauce.

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