Seafood Cassoulet
Soups • European
Description
Seafood Cassoulet
Ingredients
- Seafood cocktail 20 oz
- Shallot 3 pieces
- Garlic 1 clove
- 10% cream 5 fl oz
- Fresh Mushrooms 5 oz
- Chicken Broth 5 fl oz
- Olive Oil 2 tablespoons
- Semi-soft cream cheese 0 oz
- Dry White Wine 5 fl oz
- Corn Starch 1½ tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the shallots and garlic, rinse the mushrooms and slice them. Sauté everything together for about 5 minutes in olive oil in a deep cast-iron pot.
Step 2
Pour in the broth and white wine, add salt and pepper.
Step 3
Add the seafood. If using frozen seafood cocktail, it should be slightly thawed beforehand.
Step 4
It would be great to add fresh seafood to this dish, such as scallops or large meaty shrimp. After that, let it cook on medium heat covered for 10 minutes.
Step 5
After the specified time, dissolve the cornstarch in a small amount of the broth and add it to the dish. Cook for 2–3 minutes while stirring continuously until thickened.
Step 6
Pour the cream into the pot, add the cream cheese, and mix thoroughly. Heat for 5–7 minutes and remove from heat.
Step 7
Serve hot with croutons or crackers.
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