Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, scallops, mussels, clams)
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, diced
- 2 cups carrots, diced
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onion is translucent.
2. Add potatoes and carrots, stir to combine.
3. Pour in chicken broth and add bay leaf and dried thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add mixed seafood to the pot, season with salt and pepper. Simmer for an additional 10 minutes.
5. Remove bay leaf from the pot and stir in heavy cream. Simmer for another 5 minutes.
6. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 20g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Mixed seafood can be substituted with any seafood of your choice.
- Chicken broth can be substituted with vegetable broth or fish broth.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced tomatoes for a more tomato-based fricot.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add corn or peas for a pop of color and texture.
Tips and tricks:
- Do not overcook the seafood or it will become tough and rubbery.
- Use fresh seafood for the best flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, chopped chives, or croutons.
Pairings:
Crusty bread, white wine, or a light salad.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
If the fricot is too thin, simmer for a few more minutes to thicken. If it is too thick, add more chicken broth or water.
Food safety advice:
Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
Food history:
Fricot is a traditional Acadian dish that originated in Nova Scotia, Canada. It is a hearty stew made with meat, vegetables, and potatoes.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with crusty bread for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Canadian
Taste: Savory, Herby, Fishy, Creamy, Comforting