Ingredients:

  • 1 lb (450g) cod fillets, cut into 1-inch pieces
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 lb (450g) mussels, scrubbed and debearded
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, finely chopped (approximately 1 cup/150g)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup (100g) panko breadcrumbs
  • 1/4 cup (28g) grated Parmesan cheese
  • 2 tablespoons (28g) unsalted butter, melted
  • Pinch of garlic powder

Instructions:

  1. Season the cod and shrimp with salt, pepper and lemon juice. Set aside.
  2. Melt butter in a large skillet or Dutch oven over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Stir in flour and cook for 1 minute. Gradually whisk in milk and white wine. Bring to a simmer, stirring constantly until thickened.
  4. Stir in heavy cream, parsley, thyme, salt, pepper, and nutmeg. Simmer for 5 minutes.
  5. Gently add the cod and shrimp to the sauce. Cook until the cod is opaque and the shrimp is pink and cooked through. Add the mussels. Cook until all mussels open and cooked through, about 5 - 8 minutes. Discard any mussels that do not open.
  6. In a small bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, and garlic powder.
  7. Pour the seafood mixture into the baking dish. Sprinkle evenly with the breadcrumb topping. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and bubbly.
  8. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, and a squeeze of lemon if desired.