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Seafood in a Pot

Dmitry Rodov
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Hot Appetizers
Cuisine French
Servings 6 people
Calories 800 kcal

Equipment

  • Sauté Pan
  • Heavy Skillet

Ingredients
  

  • 1 lb. Fresh Black Mussels
  • ½ lb. Fresh Clams
  • 1 lb. Large Raw Shrimp (8/12 size)
  • ½ lb. Raw Calamari
  • 3 Lobster Tails
  • 2 cup Heavy Cream
  • 2 tbsp Corn Oil
  • 1 Carrot chopped
  • 1 Celery chopped
  • 1 Plum Tomato chopped
  • ½ cup Dry White Wine (or Cooking Wine)
  • 1 cup Fish Stock
  • 3 Garlic Cloves finely chopped
  • ½ tsp Kosher Salt
  • 1 tsp Honey
  • Cayenne Pepper

Instructions
 

  • Preheat the corn oil in a heavy skillet.
    2 tbsp Corn Oil
  • Add chopped carrots and celery.
    1 Carrot, 1 Celery
  • Sauté for about 1-2 minutes.
  • Add clams, mussels, tomatoes and white wine.
    1 lb. Fresh Black Mussels, ½ lb. Fresh Clams, 1 Plum Tomato, ½ cup Dry White Wine
  • Cover the pot with a lid and cook for another 3 minutes.
  • Add fish stock, lobster tails, calamari and shrimp.
    ½ lb. Raw Calamari, 3 Lobster Tails, 1 cup Fish Stock, 1 lb. Large Raw Shrimp (8/12 size)
  • Season the mix with a pinch of salt, cayenne pepper, and 1 teaspoon of honey.
    ½ tsp Kosher Salt, Cayenne Pepper, 1 tsp Honey
  • Stir and leave covered for 2 minutes.
  • Add heavy cream and cook for 6-7 minutes, stirring occasionally.
    2 cup Heavy Cream
  • Top with parsley before serving. 

Also, make some garlic toasts

  • Mix minced garlic, melted butter, and chopped greens (preferably dill)
  • Spread this mixture on cut pieces of baguette
  • Bake for 7 min at 400° F