Directions
This recipe is very quick to make if you already have the puff pastry prepared. It can be prepared in advance cooked a few minutes before serving. A great recipe with delicate taste that will tantalize your taste buds.
Ingredients to make the seafood cassoulet recipe
Recipe for 2-4 people
- 350 g of seafood
- 1 red onion
- 1 tablespoon of butter
- ½ cup of white Port wine
- puff pastry
- salt and pepper
- pizza spice
- 1 egg yolk
How to make the perfect seafood cassoulet
Peel, wash and dice the onions.
In a skillet add the butter and cook the onions without browning.
Add seafood and cook for 1 minute.
Add the Porto and cook for another 1 minute.
Add the veal stock and cook for 2 minutes, add salt pepper if necessary.
Put the mixture into small dishes and allow it to cool.
Spread the puff pastry using a cookie cutter to make circles of a larger diameter than the cassoulet.
Use the egg yolk to paste the puff pastry on the cassoulet, they will be used as the lid for the dish.
Brush on the top of the pastry the remaining egg and add the mixed pizza spices.
Cook them for 15 minutes in a hot oven at 450 for 235 c.
What wine goes well with seafood cassoulet?
This dish is rich, creamy and full of delicate flavors, so let’s pair a salty Grüner Veltliner or Pecorino or a nice and fruity Prosecco.
If you want to pair a cocktail the Moscow Mule is perfect.