Ingredients for the recipe:

• 400 g of mixed seafood (mussels, shrimp, squid...)
• 1 shallot
• 20 cl of full-fat cream
• 10 cl of dry white wine
• 2 tbsp of fish base
• 1 tsp of fishmonger's pepper
• 20 g of butter
• 1 tbsp of flour
• Salt
• A bit of grated cheese
• Breadcrumbs

Instructions:

• In a saucepan, melt the butter and sauté the finely chopped shallot for 2–3 minutes. Sprinkle with flour and stir to form a blond roux.
• Gradually add the white wine, fish base, then the cream. Whisk well to get a smooth sauce. Let it thicken for a few minutes over low heat.
• Season with salt and fishmonger's pepper, which you can lightly crush to release its aromas. Keep the sauce warm.
• Quickly sear the seafood mix in a hot pan (2–3 minutes), just enough to brown them without overcooking.
• Divide the seafood into individual ramekins, pour the sauce over them, and sprinkle (if desired) with grated cheese or breadcrumbs for a gratin finish.
• Bake under the oven grill for 5 to 7 minutes, until the top is lightly golden.

Enjoy your meal!