A veritable festival of seafood, the seafood pot is a hearty and friendly dish to share with loved ones. Hearty, but nevertheless low in calories, the sauce is hoursst fat-free: it is tasty and fragrant and brings appetizing colors to the shellfish mixture.
- 1 lobster
- 2 langoustines
- 20 king prawns
- 500g clams
- 200g monkfish
- 200 g of mussels
- 6 tomatoes
- 4 onions
- 2 cloves garlic
- 2 glasses of dry white wine
- 4 tbsp. olive oil
- 2 tbsp. chopped parsley
Preparation 15 mins
Cooking 20 mins
Peel, seed and chop the tomatoes.
How to peel and seed tomatoes easily?
Squeeze 2 cloves of garlic.
Chop the onions, sauté them.
Chop your vegetables
Carve an onion
Add the pressed garlic and the tomatoes.
Mix and cook over low heat for 15 minutes.
Carefully rinse the seafood, cut the lobster in 2.
Put it in a casserole dish with the seafood and the monkfish.
Drizzle with tomato sauce and white wine.
Bring to the boil and let the mixture cook for 5 minutes.
Serve your hot seafood pot to your guests.
The ideal is to buy each crustacean in the recipe fresh, but for convenience you will find frozen sachets of mixed seafood in supermarkets.
I advise you to serve the seafood pot with rice and/or a leek fondue.
If you bought the live lobster, it is recommended to place it in the freezer or in boiling water.