Recipe: Scallop shell with seafood

Name: coquille de fruits mers
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: coquille de fruits mers :220 gr de champignons de paris taillés en dés3 branches de céleri épluchées et taillées de même1 gros oignon épluché taille idem22o gr de pétoncles décortiquées22ogr de queues de crevettes450 gr de filet de (ou cabillaud) taillé en cubes de 1 cm220 gr de goberge saveur de crabe ou de vraie chair de crabes12.5 cl (1/2 t)vin blanc sec45 gr (3 c à s ) beurre50 cl de fumet de poissonbeurre manié(beurre et farine)sel poivre du moulin40 gr (1 1/2 t)fromage de mozarella60 gr (4 c à s)parmesan râpé750 gr de chair de pommes de terre cuites et écrasées4 belles coquilles st-jacques4 belles queues de crevetteson peut mettre aussi des huîtres, des moules, des calmars, homard, du crabe ect...

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.3/5 (6 reviews) Starters

Prep 60 min

Cook 15 min

Total 1h15

Ingredients

Scallop shell with seafood:

220 gr of button mushrooms cut into dice
3 branches of celery peeled and cut the same way
1 large onion peeled cut the same way
220 gr of scallops shelled
220 gr of shrimp tails
450 gr of fillet of cod cut into 1 cm cubes
220 gr of pollock flavored with crab or real crab meat
12.5 cl (1/2 cup) dry white wine
45 gr (3 tbsp) butter
50 cl of fish stock
beurre manié (butter and flour)
salt ground pepper
40 gr (1 1/2 cup) mozzarella cheese
60 gr (4 tbsp) grated parmesan
750 gr of cooked and mashed potato flesh
4 beautiful scallop shells
4 beautiful shrimp tails
you can also add oysters, mussels, squid, lobster, crab etc...

Step-by-step directions

Cook the potatoes for 45 minutes at medium heat at 180° (gas mark 6) then hollow them out leaving 4 mm of potato on the skin this will serve as shells then with the flesh make the puree
In a pot melt the butter,
add the vegetables salt, pepper and sweat them for 5 to 6 minutes
Add the stock, the wine and bring to a boil let it reduce by half
then add the cubes of pollock (or cod) add the other seafood and just bring to a boil again
gently remove the solid elements with a skimmer reserve them on a plate then strain the broth
Pour it back into the pot reduce a bit more then add the beurre manié until desired consistency test the seasoning then add all the seafood and vegetables except the 4 scallop shells and the 4 shrimp tails
In the potato shells place a spoon of puree at the bottom then the seafood mixture
and place a shrimp tail and a scallop on top
sprinkle with mozzarella cheese and parmesan arrange your potato shells on some coarse salt (they will hold this way)
Then bake in the oven until golden
serve with a caesar salad what a feast

Chef Patrick's Comment

Hello dear cousin. Please excuse me but I really Frenchified this recipe which will thus be more readable on each side of the ocean plus if you want to make it top replace the sticks with lobster or Alaskan crab meat and add a little olive oil and a hint of garlic to your puree, big kisses.

Champignons de paris Céleri Crevettes Vin blanc Champignons Fumet de poisson Fruits de mer Pétoncles Cabillaud Crabe