New England Seafood Casserole

Try this New England Seafood Casserole for a crowd pleasing, elegant dish that’s so easy to make. It’s loaded with a combination of fresh seafood and topped with golden brown cracker crust.

Print Recipe Pin Recipe Save

Main Course

American

322 kcal

Equipment

Ingredients

3½ tablespoon unsalted butter, divided
12 sea scallops
1 pound shrimp, large or jumbo, peeled + deveined
1 tablespoon olive oil
¾ pound cod fillet, cut into 2-inch pieces
kosher salt + fresh cracked black pepper
1 large shallot, minced
3 cloves garlic, minced
4 ounce cremini mushrooms, sliced
1 tablespoon all purpose flour
¼ cup dry sherry
1 tablespoon Dijon mustard
½ cup heavy cream
3 tablespoon flat leaf parsely, minced
8 Ritz crackers, crushed into crumbs

Instructions

Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish with 1/2 tbsp of butter. Distribute the scallops and shrimp across the bottom of the dish.
Heat 1 tablespoon of butter and the olive oil in a nonstick skillet over medium heat until hot and bubbly. Sauté the pieces of cod for two minutes on each side. Transfer to the casserole, distributing the pieces among the scallops and shrimp. Season with kosher salt and fresh cracked pepper.
Add shallots to the skillet; sauté for 3 to 4 minutes to soften. Add the garlic and cook for another minute. Add the mushrooms and 1 tablespoon of butter. Season with salt + pepper; sauté for 4 to 5 minutes. Add the flour and cook for one more minute, stirring continuously. Turn the heat down to medium-low.
Whisk in the sherry, Dijon mustard and heavy cream all at once. Cook for a minute or two to thicken. Season with salt + pepper to taste. Pour the sauce over the seafood and sprinkle with parsley. (If the sauce seems thick and like it won't cover the casserole, don't worry. Spread it as evenly as possible. As the seafood bakes, it will release juices and mix with the sauce.)
Melt the remaining tablespoon of butter and combine with the cracker crumbs. Distribute over the top of the casserole. Bake for 15 to 20 minutes. (The internal temperature of the cod should read 145°F.)

Notes

Whenever possible, purchase wild caught seafood for sustainability and great flavor. When fresh isn’t available, wild caught frozen is perfect.
Place remaining casserole in an airtight container and refrigerate for 1 to 2 days. Simply reheat in the microwave, in short increments until it's just hot.

Nutrition

oven, seafood, stove top

Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.