Seafood sauce and Espelette chili

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Seafood and Espelette chili sauce

Can serve: 2 people
Difficulty: Easy
Cost: Medium

Preparation time: 5 minutes
Cooking time: 15 minutes

A little spice to cook the seafood
Particularly interesting with beautiful scallops and king prawns

Seafood and espelette chili sauce

seafood 250 gr. (1 / 2 lbs.)
olive oil 15 ml. (1 tsp)
peeled tomatoes in juice 1 small can of 540 ml. (19 oz fl.)
cream 35% 75 ml. (5 tsp.)
1 medium onion
Espelette pepper 2.5 ml.  (1 / 2 tsp.)
fish stock 15 ml . (1 tsp.)

1 – Peel and chop onion.
2 – In a large skillet, heat the olive oil and brown the onions for 5 minutes.
3 – Add the seafood and cook 8 minutes over medium heat.
4 – Add the fish stock, simmer for 2 minutes.
5 – Add the tomatoes and their juice (cut tomatoes into large slices), cream and chilli Espelette.
6 – Let simmer 5 minutes again.
7 – Serve hot over pasta.