Introduction
This Creamy Italian Seafood Casserole — or Casseruola di Pesce alla Panna — is a rich and elegant dish that brings the flavors of the Italian coast straight to your table. Tender pieces of cod, delicate white fish, and juicy shrimp are nestled in a silky garlic-Parmesan cream sauce infused with herbs and a touch of white wine. Baked until perfectly golden and bubbling, it’s the kind of comforting seafood dish that feels both luxurious and homemade.
Whether served for a Sunday family dinner or a special occasion, this casserole captures the heart of Italian comfort cooking — simple ingredients, bold flavors, and a touch of indulgence.
Nutrition Facts (per serving)
Calories: 420 | Protein: 40g | Fat: 26g | Carbohydrates: 6g | Fiber: 0g | Sodium: 680mg
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze before baking for up to 1 month. Thaw overnight in the refrigerator before baking.
FAQs
Q: Can I use frozen seafood?
A: Yes, but make sure it’s fully thawed and patted dry to avoid excess moisture in the sauce.
Q: Can I make it without cream?
A: You can substitute half-and-half or evaporated milk, though the sauce will be slightly lighter.
Q: What’s the best side for this dish?
A: Garlic mashed potatoes, white rice, or buttered noodles pair beautifully with the creamy sauce.
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