Make the roux. Melt butter in a heavy saucepan over medium heat. Whisk in flour and cook for two minutes without browning.
Add milk gradually, whisking constantly. No lumps. This is where most people fail.
Add mustard, Worcestershire, and onion powder. Simmer until thickened, about 5 minutes.
Remove from heat. Stir in cheese until melted. Season with salt and pepper.
Drain seafood completely. Fold into the sauce gently. (Wet seafood will thin your sauce and make it watery)
Transfer to a 2-quart cazuela or baking dish.
Mix breadcrumbs, parsley, and melted butter. Sprinkle over seafood. Top with remaining cheese.
Bake at 350°F for 25 minutes until bubbling and golden.
Can be assembled ahead. Add topping just before baking and increase time to 30 minutes.
Save this recipe to your collection
Sign up free
Comments