Culinary ingredients: 4 tablespoons of seafood broth
3/4 cup of heavy cream
1/4 teaspoon of tomato paste
1/4 tablespoon of dry white wine (facultatif)
Old Bay seasoning in 2 tablespoons
1 paprika pastry cupSalt and pepper to taste
2 cups of chopped fresh persil soup
One Laurentian feuille.
What to do:
Get the veggies sautéed: Melt the butter in a large saucepan over medium heat. Toss in the onion, celery, and garlic and sauté until the vegetables become translucent.Toss in the flour: sift the flour and mix continuously for about 2 minutes.Incorporate the liquids and seasonings: Depending on the situation, whisk in the broth, heavy cream, and white wine. Add the tomato paste, Old Bay seasoning, paprika, salt, pepper, and laurier crisp.Mijoter Laisser: Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.Gathering sea fruits: Place the scallops in the casserole and cook until they become pink. It should take about 3 to 4 minutes. After that, add the crab chair and cook for another 2 minutes, or until everything is hot.Set a time and serve: Take off the laurier band. Reminer l’assaisonnement if nécessaire et incorporer le persil frais. Serve hot in bowls, garnished with chopped fresh herbs or a dollop of whipped cream if desired.
