Ina Garten Seafood Casserole

This Ina Garten Seafood Casserole recipe, also known as seafood gratin, is easy, quick, and made with seafood stock, heavy cream, white wine, raw shrimp, and raw halibut and takes around 1 hour to prepare and cook. Serve your Seafood Casserole with steamed vegetables, grilled zucchini and mushrooms, sautéed spinach with garlic, Charlie Bird Salad, and coleslaw for a balanced and delightful meal.

To make this seafood casserole, Ina begins by preheating the oven and preparing individual gratin dishes. She then combines seafood stock, heavy cream, white wine, tomato puree, and saffron in a saucepan to create the sauce. After bringing it to a boil, she adds shrimp and halibut for a few minutes each, followed by lobster. The sauce is then thickened and combined with sautéed leeks and carrots. Finally, a breadcrumb mixture is sprinkled on top before baking.

Ina Garten Seafood Casserole Ingredients

• 1 cup seafood stock or clam juice
• 1 cup heavy cream
• 1/2 cup + 3 tbsp white wine (like Chablis)
• 3 tbsp tomato puree
• 1/2 tsp saffron threads
• 8 oz raw shrimp, peeled and cut in half
• 8 oz raw halibut, cut into 1-inch chunks
• 8 oz cooked lobster meat, cut into 1-inch chunks
• 7 tbsp unsalted butter
• 1 tbsp all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 3 cups julienned leeks (white and light green parts)
• 1 1/2 cups julienned carrots
• 1 cup panko bread crumbs
• 1/3 cup grated Parmesan
• 2 tbsp minced fresh parsley
• 1 tbsp chopped fresh tarragon
• 1 tbsp minced garlic

How To Make Ina Garten Seafood Casserole

1. Preheat and Prepare: Preheat your oven to 375°F. Place 4 individual gratin dishes on sheet pans.
2. Make the Sauce: In a medium saucepan, mix seafood stock, heavy cream, 1/2 cup wine, tomato puree, and saffron. Bring it to a boil, then add shrimp. After 3 minutes, remove the shrimp and add halibut for another 3 minutes. Remove and add to a bowl with cooked lobster.
3. Thicken the Sauce: Continue cooking the sauce until it’s reduced by half. Mix 1 tbsp of butter with flour and whisk it into the sauce. Add salt and pepper. Cook until thickened.
4. Cook Veggies: In a separate pan, melt 3 tbsp of butter. Add leeks and carrots, and cook until softened. Add the remaining wine, salt, and pepper. Cook until tender.
5. Assemble and Bake: Divide the seafood among the dishes. Add veggies on top. Pour the sauce over them. Mix panko, Parmesan, parsley, tarragon, and garlic with 3 tbsp melted butter. Sprinkle this mixture on top. Bake for 20 minutes until browned and bubbly.

What To Serve With Seafood Casserole

Pair your seafood casserole with steamed vegetables like broccoli and carrots, or go for grilled zucchini and mushrooms. Another good option is sautéed spinach with garlic.

How To Store Seafood Casserole

In The Fridge:

Store the seafood casserole in an airtight container to keep it fresh. Place the container in the fridge for up to 3 days. Make sure the casserole has cooled down to room temperature before refrigerating to prevent moisture buildup.

In The Freezer:

For longer storage, you can freeze the seafood casserole. Place it in a freezer-safe container or wrap it tightly with aluminum foil. Label the container with the date and store it in the freezer for up to 2 months.

How To Reheat Seafood Casserole

To reheat, preheat your oven to 350°F. Place the casserole in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes or until it reaches your desired temperature. If reheating from frozen, extend the time and consider thawing it in the fridge overnight for best results.

Check out More Recipes From Ina Garten:

• Ina Garten Cassoulet
• Barefoot Contessa Oyster Stew
• Ina Garten Shrimp Risotto