Seafood with Vegetables

Name: Seafood with Vegetables: Easy Seafood Cocktail Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: Seafood (mix, seafood cocktail) 350 g; Water for boiling the seafood a little; Green peas (frozen is fine, not canned) 150 g; Carrot 1; Onion 1; Celery root and parsley root 50 g each; Corn (canned) 1 small can; Olive oil 3 tbsp; Sugar 0.5 tsp (2 g); Dry white wine a few tbsp (optional); Salt, black pepper to taste; Ground nutmeg 1-2 pinches

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45 mins

Traditionally, a proper lunch has three courses, though opinions differ. Soup or borscht first. Cutlets or fried fish for the main. And for the third, everybody’s favorite compote or kissel, just like in childhood.

Sounds simple, doesn’t it? But anyone will tell you the main course needs a side dish. The French word garnir means “to decorate”. It is a hearty, tasty addition to meat and fish dishes. Most often it’s mashed potatoes, boiled rice or pasta, or stewed or fried vegetables.

Take seafood, for example: everything edible that comes out of the sea except fish. Shellfish, squid, shrimp, mussels, octopus, crab and so on. High in protein and very low in calories, seafood is a great choice for regular eating. A seafood salad recipe suits all kinds of diets.

Seafood makes excellent pizzas, pastas, risottos, salads and, of course, wonderful soups: clam chowder, seafood cocktail soup, mussel and pea soup, mussel and cream soup.

By the way, making seafood with vegetables as a side dish is even easier than cooking the seafood and the side separately. A mix of seafood (mussels, shrimp, octopus, squid, scallops) with vegetables is two in one, so to speak. Seafood with vegetables is an exceptionally tasty and healthy dish.

More with seafood

Mussels with Vegetables

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Noodles with Seafood, Tomatoes and Capers

30 min

Creamy Seafood Risotto

45 min

Black Spaghetti with Seafood

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Spaghetti with Seafood, Capers and Tomatoes

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Ingredients

2 servings

Seafood (mix, seafood cocktail) 350 g
Water for boiling the seafood a little
Green peas (frozen is fine, not canned) 150 g
Carrot 1
Onion 1
Celery root and parsley root 50 g each
Corn (canned) 1 small can
Olive oil 3 tbsp
Sugar 0.5 tsp (2 g)
Dry white wine a few tbsp (optional)
Salt, black pepper to taste
Ground nutmeg 1-2 pinches

Step-by-step recipe

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How to prepare the seafood and vegetables

Boil the seafood in a small amount of water, with no salt or spices. Just blanch it for no more than 1-2 minutes, otherwise the seafood turns tough and “rubbery”. Don’t overdo it. All you need is for the first cooking water to carry off the murk, and there will be some.
Drop the frozen mix into boiling water without thawing it, and count the time from when the water returns to a boil. Drain the liquid.
Prepare the vegetables: peel the roots (celery, carrot and parsley) and cut them into small cubes, just dice them as for an Olivier salad. Peel the onion and cut it into strips.

How to stew a seafood cocktail with vegetables in a pan

Fry the onion: heat 3 tbsp of olive oil in a deep frying pan over medium heat and fry the onion in it until soft.
Add salt and pepper, and 1-2 pinches of ground nutmeg.
Add the chopped roots: carrot, celery and parsley. Cover and stew over low heat for 10 minutes.
Add the green peas and corn. The peas can be frozen, but not canned. By the way, to keep the peas from changing color while cooking, I recommend adding half a teaspoon of sugar (2 g), which also improves the flavor of the dish overall.
Right away, add the whole can of corn with its liquid. Stir and keep stewing covered over low heat for 10-15 minutes, until the peas are almost done.
Add the seafood and stew the dish covered over low heat for 5 minutes. If you like, I recommend adding a few tablespoons of dry white table wine along with the seafood. Seafood, like fish, “loves” a bit of acidity. Don’t add lemon, but dry wine is just right!