Seafood Pot
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 2 Onions
- 1-2 Garlic cloves
- 200 g medium-sized scampi
- 500 g Mussels
- 1 small stem rosemary
- 2 stem(s) Thyme
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 ml dry white wine
- 1 (approx. 250 g) small aubergine
- 400 g Courgette
- 250 g Tomatoes
- 1/2 l Vegetable broth (instant)
Directions
- 1
Peel and chop the onions and garlic. Peel and clean the scampi (cut the back of the scampi lengthwise and carefully pull out the intestines) and wash them. Brush the mussels vigorously under cold running water.
- 2
Wash the herbs, dab dry and chop. Fry everything in 2 tablespoons of oil. Season with salt and pepper, deglaze with white wine. Cover and cook for about 10 minutes. In the meantime clean and wash the vegetables.
- 3
Cut aubergine and courgette into thin slices, tomatoes into slices. Fry the aubergine and zucchini in the remaining hot oil. Add the tomatoes. Deglaze with the broth and bring to the boil. Fold in seafood.
- 4
Season again and serve with baguette.
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