Casolette is a French cuisine dish. Translated from French, this word means a small earthen pot, therefore, the dishes served in this dish are called casolettes. These are usually casseroles or thick soups that look more like stews. For lovers of seafood, we recommend preparing a casolette with seafood.
It is necessary
- - 500 g of seafood cocktail;
- - 200 g of fresh mushrooms;
- - 150 ml of dry white wine, vegetable broth;
- - 100 ml heavy cream;
- - 100 g of creamy curd cheese;
- - 2 cloves of garlic;
- - 2 shallots;
- - 2 tbsp. tablespoons of olive oil;
- - corn starch, pepper, salt.
Instructions
Step 1
Defrost the seafood cocktail (shrimp, mussels, octopus, squid) before cooking.
Step 2
Peel the onion and garlic, chop. Wipe the champignons with a damp cloth, cut into plates.
Step 3
Heat olive oil in a saucepan, sauté the garlic, onion and mushrooms over high heat (5 minutes).
Step 4
Pour wine and 2/3 vegetable broth into a saucepan, pepper, salt. Bring to a boil, add seafood. Reduce heat to medium, cover, simmer for 10 minutes.
Step 5
Dissolve the starch in the rest of the broth, pour into a saucepan, stir, bring to a boil, cook until thickened.
Step 6
Pour in the cream, add the curd cheese, cook for another 5 minutes, stirring occasionally.
Step 7
At the end of cooking, add chopped fresh parsley. It is advisable to serve the dish in a clay portioned pan, then it can be fully called a casolette. Serve the dried croutons separately.
