creamy mixED seafood pot

Servings:
3 people
Oven temperature:
200°C
Prep Time:
30 min
Cooking Time:
30 min

Ingredients:
2 sole filets, cut into 3cm pieces
10 large prawns, cut in halves
6 scallops, cut into 4 pieces
2 squid tubes, cut into 3cm pieces
200 gr thickened cream
2 shallots, 1 teaspoon finely chopped ginger
2 spoons grated pecorino cheese, salt, pepper
100 cc white wine
3 slices roasted white bread
Diced garlic
​Parsley

In a medium bowl, mix the cream, chopped shallots and ginger, pecorino, wine and some salt and pepper.
Place the seafood in a round (clay) pot that fits in the Piccolo, and pour the cream sauce over the seafood.
Put the lid or aluminium foil on the pot and place it in the middle of the oven. Make sure the pot with lid can turn freely.
Check after about 20 minutes, cook until the cream sauce begins to bubble and the seafood turns opaque. 
Top with crispy toasted bred dices (if you like you can rub the roasted bread with garlic before cutting it).
This yummy creamy seafood dish is excellent on its own with the toasted bread dices , or it can be served as a sauce over pasta.

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