Step-by-Step Guide to Prepare Perfect Chaudrée de tilapia, palourdes et chorizo
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Speedy Chaudrée de tilapia, palourdes et chorizo. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chaudrée de tilapia, palourdes et chorizo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chaudrée de tilapia, palourdes et chorizo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can have Chaudrée de tilapia, palourdes et chorizo using 22 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Chaudrée de tilapia, palourdes et chorizo:
- Étape 2
- 1/2 oignon haché
- 1-2 échalotes françaises émincées
- 1/2 T poireaux en rondelles
- 150 g chorizo en petits dés
- 1/2 poivron rouge coupé en dés
- Étape 3
- 4.5 T lait
- 3 T patates coupées en dés
- Quelques brins de safran
- Étape 4
- 2 filets de tilapia en cubes
- 1 petite canne palourdes égoutées
- 1 conserve de moules fumées égoutées
- Étape 5
- 3.5 soupe fécule de maïs (dissoute dans 1/4T crème)
- 2 T crème à cuisson 15%
- Assaisonnements (au goût)
- Poivre
- Sauce sriracha
- Aneth frais
- Sel
Instructions to make to make Chaudrée de tilapia, palourdes et chorizo
- Préparer tous les ingrédients
- Faire fondre un peu de beurre et ajouter les oignons, échalotes et poireaux. Faire suer 3-4 minutes. Ajouter les poivrons et cuire à feu moyen 2-3 minutes. Ajouter le chorizo et cuire encore 3-4 minutes en remuant.
- Ajouter les ingrédients de l’étape 3. Brasser et porter à ébullition. Réduire le feu pour mijoter 10 minutes.
- Lorsque les patates sont ramollies, ajouter les protéines de l’étape 4. Brasser, couvrir et laisser mijoter 5-10 minutes.
- Dissoudre la fécule de maïs dans 1/4 T de crème. Ajouter le restant de la crème et le mélange de fécule au chaudron. Brasser régulièrement jusqu’à l’épaississement de la soupe à feu moyen (léger bouillonnement).
- Servir avec les assaisonnements au choix (poivre, sauce sriracha, aneth,...).
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