One of the best things about the recipe is you can adapt it to whatever seafood you have on hand, or what you can buy in store or at the market.
I don’t own ramekins so I used a 9 x 12 shallow Corelle casserole dish. Because of the change of dish, I altered the time in the oven. In the original version the ramekins were to cook for 20 mins at 400° F, I added another 10 minutes at 300° F. I didn’t want to over cook the crust on top but wanted to ensure the whole dish was bubbly.
In my version I picked up a whole cooked lobster and shelled it (the advantages of living in New Brunswick). I ended up with about 6 oz of fresh lobster meat and I couldn’t find just 4 oz of fresh haddock so I picked up a seafood chowder mix which also included shrimp and scallops. We’d had a feed of mussels a few weeks back and had left overs that we had frozen so I thawed these and added them in, along with some more scallops I had on hand.
I had it loaded down with so much seafood that I was worried about having too much for the casserole dish, but it turned out to be just the right amount.
I put some parchment paper on a baking sheet and set the casserole dish on the sheet, topped it with the breadcrumb, cheese and paprika mixture and put in the oven
I served the meal with a sesame ginger chopped salad and flaky cheese rolls.
Although the recipe says it serves 6, I had enough for 8 servings, undoubtedly due to the added seafood.
We don’t eat this rich every day but given the number of ingredients I already had on hand, and the fact we had an out of town guest, this dish was the perfect choice.