Seafood chowder, pastis and fresh cilantro
Appetizers, Fish, Seafood & Shellfish
Comforting soup containing mussels, shrimp, squid and potatoes. The anise aromas of coriander and Pastis are complementary to those of seafood.
L'idée déco Do not overcook the seafood so they will preserve their tenderness.
IngredientsRecipe for 4 persons
For the Chowder
Yukon gold potatoes
Peeled medium shrimps
35% cooking cream
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
- General preparationScrape and wash the mussels. Prepare and finely chop the squid. Chop the onions. Peel and cut the potatoes into chunks.
- For the musselsIn a large saucepan, pour a little oil and sweat the chopped onion. Add the mussels and pour the pastis. Cook covered until the mussels open. Remove the mussels from their shells and strain the cooking juices.
- For the ChowderPlace the pieces of potato in the fish stock, add the thyme. Bring to a boil and cook for about 15-20 minutes. Add the mussel cooking juices, and mix everything with a hand mixer. Season with salt and pepper and add the saffron, squid and shrimp. Bring to a boil. Add the mussels and cream.
- To servePour the soup into a bowl and garnish with a few leaves of fresh coriandes.
Do not overcook the seafood so they will preserve their tenderness.