Date night-in never sounded so good before this seafood gratin came along. And with 4 better than restaurant quality servings for under $30, how could you go wrong??
Dontcha hate it when you overspend on a meal out at a nice restaurant? Isn’t it worse when the meal flat out sucks? Ugh!!
Kyle and I had a meal like this on Saturday night and we were just so bummed about it. And strangely enough, it was at one of our favorite restaurants – perhaps it was just an off-night there? Nonetheless, we had a dinner planned for Sunday night that we were really looking forward to making.
It was a new recipe and was a little risky for us, even if it was an Ina recipe. Anything with fish tends to be a little iffy in this house (for Kyle anyway) but since we’re hacking South Beach for two weeks, obviously, our starch-loving diets need to be expanded slightly.
So seafood gratin it was!
What is Seafood Gratin?
Seafood gratin essentially is a seafood casserole recipe. For this recipe, 3 kinds of seafood are mixed with sauteed vegetables, seafood stock, and some wine. The seafood mixture then gets a crunchy, cheesy topping before it’s baked to perfection.
Ingredients for Seafood Gratin
The base of this seafood casserole recipe includes lobster, shrimp, cod, seafood stock, heavy cream, tomato paste, wine, butter, and flour. You’ll saute some leeks and carrots and mix them into the seafood mixture.
The topping is made up of panko breadcrumbs, parmesan cheese, garlic, tarragon, and parsley.
While this isn’t a gluten-free recipe as it’s written below, you could swap in gluten-free breadcrumbs and flour in place of the standard ingredients.
We picked up some fresh cod and shrimp at the grocery store but unfortunately, we could only find frozen cooked lobster and rather than cooking and picking a whole fresh lobster for just one recipe, we went for the frozen stuff. At least it came from Maine though!
And honestly, the frozen stuff was pretty good. In any event, the recipe went smoothly and it really was a great recipe for us to cook together for it probably would have been a fairly time-consuming recipe for just me. The whole recipe came together without issue and we finally got the chance to use our individual gratin dishes!
This looked and smelled SO good going into the oven that it was difficult waiting the 20 minutes it took to cook and I kept opening the oven door to get a whiff of it cooking…which probably added a couple minutes to the cooking time but oh well.
Well let me tell you. If you’re considering going out to a nice seafood restaurant for dinner, don’t. Stay home and make this seafood gratin.
It was seriously the best meal we’ve had in ages (whether it be at home or at a restaurant) and something that we will make over and over again. Neither one of us could get over how fantastic this was as we savored every single bite.
And to my good fortune, I took Monday off from work due to the snowstorm so I got the leftover dish of gratin. Score!
adapted from Barefoot Contessa at Home by Ina Garten As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.
adapted from Barefoot Contessa at Home by Ina Garten
As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.