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Le Chaudron recipe
Fricassée de fruits de mer
Creamy seafood fricassée
⏱ 30 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)peeled shrimp
400 g (14 oz)cooked rope-grown mussels
200 g (7 oz)sea scallops
200 g (7 oz)squid rings
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)dry white wine
3shallots, finely chopped
1bunch of flat-leaf parsley, chopped
- 400 g (14 oz) peeled shrimp
- 400 g (14 oz) cooked rope-grown mussels
- 200 g (7 oz) sea scallops
- 200 g (7 oz) squid rings
- 300 ml (1¼ cups) thick crème fraîche
- 200 ml (¾ cup) dry white wine
- 3 shallots, finely chopped
- 1 bunch of flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the chopped shallots in a drizzle of olive oil in the sauté pan for 5 minutes until translucent.
- Add the squid rings and cook for 4 minutes, stirring, until tender.
- Pour in the dry white wine, scraping up the bits on the bottom, and reduce for 3 minutes.
- Whisk in the thick crème fraîche and let it thicken for 3 minutes.
- Add the scallops and peeled shrimp and cook for 3 minutes.
- Finally add the cooked mussels and warm them for 2 minutes without letting them toughen.
- Taste and adjust the salt and pepper, sprinkle with chopped parsley and serve right away.
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