Creamy Seafood Pot (Print Version)

# Ingredients:

01 - Half a kilo of clams.
02 - 200 ml heavy cream.
03 - A couple of minced garlic cloves.
04 - Half a liter of seafood broth.
05 - A splash of dry white wine (200 ml).
06 - 500 g peeled shrimp.
07 - Freshly chopped parsley.
08 - 300 g squid rings.
09 - Two shallots, chopped fine.
10 - 200 g white fish fillets.
11 - Salt and black pepper to taste.
12 - Two tablespoons of olive oil.
13 - A bundle of fresh herbs (bouquet garni).

# Instructions:

01 - Rinse all the seafood thoroughly. Dice the fish into medium chunks, then mince the garlic and chop the shallots finely.
02 - Warm olive oil in a large pot. Toss in shallots and garlic, cooking till tender and lightly golden.
03 - Add in all your seafood, stirring until everything is evenly coated.
04 - Pour the white wine in, letting it cook down until the liquid is reduced by half.
05 - Pour in the broth and toss in the herb bundle. Season with salt and pepper, then let it simmer gently for 10 minutes.
06 - Mix in the cream, warming it gently without boiling. Adjust the seasoning if needed.
07 - Remove the herb bundle, sprinkle parsley over the top, and serve while hot.

# Notes:

01 - For the best flavor, serve while the seafood is still fresh and warm.
02 - Using homemade broth will give you a richer taste compared to store-bought.

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