Seafood Casolete
4 servings
40 minutes
Seafood cassoulet is an elegant dish of European cuisine that embodies the sea charm and sophistication of French gastronomic traditions. Its base consists of tender seafood infused with the aroma of white wine and vegetable broth, creating a rich, layered flavor. The thick creamy texture from cream and Philadelphia cheese adds a velvety softness to the dish. A light spiciness from garlic and shallots harmoniously complements the tenderness of the seafood. Cassoulet can be served as a refined main course at a festive dinner or a cozy family lunch, perfectly paired with crispy croutons or crackers.
1
Finely chop shallots and garlic, wash and slice the mushrooms. Sauté everything together for about 5 minutes in olive oil in a deep cast-iron pot.
- Shallot: 3 pieces
- Garlic: 1 clove
- Fresh button mushrooms: 100 g
- Olive oil: 2 tablespoons
2
Pour in the broth and white wine, add salt and pepper.
- Vegetable broth: 150 ml
- Dry white wine: 150 ml
- Salt: to taste
- Ground black pepper: to taste
3
Add seafood. If using frozen seafood mix, it should be slightly thawed beforehand.
- Seafood cocktail mix: 500 g
4
It would be great to add fresh seafood to this dish, such as scallops or large meaty shrimp. After that, we let it cook on medium heat covered for 10 minutes.
- Seafood cocktail mix: 500 g
5
After the specified time, dissolve corn starch in a small amount of the prepared broth and add it to the dish. Cook for 2-3 minutes while continuously stirring until thickened.
- Cornstarch: 1.5 tablespoon
6
Pour cream into the pot, add cream cheese, and mix thoroughly. Heat for 5-7 minutes and remove from heat.
- Heavy cream 35% fat: 100 ml
- Cream cheese (Philadelphia): 30 g
7
Served hot with croutons or crackers.
