1. With the rack in the highest position, preheat the oven to broil.
2. In a skillet over medium heat, soften the shallot in the butter for 5 minutes, stirring regularly. Deglaze with the wine and let reduce until dry.
3. Sprinkle the flour over the shallot and cook for 1 minute while stirring. Add the milk. Continue to cook while whisking until the mixture thickens. Add the cheese and stir until melted. Season with salt and pepper. Remove from the heat.
4. Add the seafood and parsley to the skillet. Mix well. Transfer to a 2 to 3-cup (500 to 750 ml) baking dish.
5. Broil for 3 minutes or until the top of the dip is golden (see Chef’s tip). Let sit for 5 minutes before serving with the potatoes and baguette slices.

Chef’s tip

This recipe can be assembled in advance and refrigerated. When ready to serve, simply reheat the dip in the oven for a few extra minutes to ensure that it is warmed through.