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Creamy Baked Seafood Medley

Enjoy a delightful mix of poached shrimp and cod layered with leeks, celery and a savory cream sauce, all baked to perfection with a crisp Parmesan-Almond topping. This nourishing dish checks all the boxes for those following low-carb, keto, gluten-free, grain-free, or diabetic diets.
3
1 hr
TOTAL TIME
486
CALORIES
$3.50
PER SERVING
Creamy Baked Seafood Medley
Ingredients
FOR THE SEAFOOD AND VEGETABLES
6 SERVINGS
Sea Salt
1/2 tsp sea salt
Leeks
2 medium leeks
sliced and thoroughly washed
Dry White Wine
1 cup dry white wine
Fish Stock
1 cup fish stock
Dried Bay Leaf
2 small dried bay leaf
Fresh Thyme Leaves
1 tsp fresh thyme leaves
Shrimp
12 oz shrimp
peeled and deveined
Cayenne Pepper
1/4 tsp cayenne pepper
Cod
12 oz cod
cut into chunks
Butter
3 tbsp butter
divided
Celery
2 stalks celery
chopped
FOR THE SAUCE
Xanthan Gum
1/2 tsp xanthan gum
Heavy Whipping Cream
1 cup heavy whipping cream
FOR THE TOPPING
Parmesan Cheese
4 oz parmesan cheese
grated
Almond Flour
1/4 cup almond flour
super fine
Fresh Parsley
1 tbsp fresh parsley
chopped
Butter
1 tbsp butter
Directions
FOR THE SEAFOOD AND VEGETABLES
30 min
PREP TIME
30 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat oven to 400º Fahrenheit. In a large saucepan, combine dry white wine, fish or vegetable stock, bay leaves, thyme, and cayenne pepper.
2
Bring mixture to a simmer over medium high heat, then reduce heat to low and let it gently simmer for about 3 minutes.
3
Add shrimp and cod to the simmering mixture. Simmer until both shrimp and cod have turned opaque then remove to a bowl using a slotted spoon.
4
In the same pan, melt two tablespoons butter over medium-high heat, then add leeks and chopped celery. Sprinkle lightly with sea salt and cook, while stirring occasionally, until vegetables are soft and edges have started to brown.
5
Layer poached seafood and cooked vegetables in a 8 inch square (or equivalent) casserole dish.
FOR THE SAUCE
6
Melt remaining tablespoon of butter in the same pan over medium heat, then stir in xanthan gum.
7
When the xanthan gum is coated with butter, slowly stir in the heavy whipping cream. Allow the mixture to simmer until it achieves a gravy-like texture. Add salt if needed.
8
Pour sauce evenly over the seafood and vegetables in the casserole dish.
FOR THE TOPPING
9
Combine almond flour, grated parmesan cheese, and 1 tablespoon butter in a food processor. Pulse until completely blended.
10
Sprinkle this mixture over the seafood, vegetables, and cream sauce in the casserole dish.
11
Bake the casserole in the oven for about 20 minutes, or until the top layer is crisp and brown. Garnish with fresh parsley before serving.
Health Info
Macros
14g
CARBS
30g
FAT
32g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH
TREE NUTS