Creamy Fish Stew

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Creamy Fish Stew
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Health Score:
Health Score
8,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
1175
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,175 kcal(56 %)
Protein112 g(114 %)
Fat68.81 g(59 %)
Carbohydrates13.64 g(9 %)
Sugar added0 g(0 %)
Roughage1.29 g(4 %)
Vitamin A422.41 mg(52,801 %)
Vitamin D0.84 μg(4 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁1.25 mg(125 %)
Vitamin B₂2.31 mg(210 %)
Niacin56.99 mg(475 %)
Vitamin B₆3.12 mg(223 %)
Folate188.5 μg(63 %)
Pantothenic acid7.71 mg(129 %)
Biotin33.69 μg(75 %)
Vitamin B₁₂37.51 μg(1,250 %)
Vitamin C17.18 mg(18 %)
Potassium2,581.47 mg(65 %)
Calcium161.82 mg(16 %)
Magnesium206.11 mg(69 %)
Iron11.49 mg(77 %)
Iodine143.95 μg(72 %)
Zinc6.21 mg(78 %)
Saturated fatty acids22.15 g
Cholesterol357.94 mg
Author of this recipe:

Ingredients

for
4
Ingredients
cup
cup
16
mussels (fresh, prepared)
2 cups
4
2 tablespoons
cup
double cream
2 tablespoons
0.333 cup
sliced almonds
4 sprigs
flat-leaf parsley (for garnish)
freshly ground Black pepper
How healthy are the main ingredients?
parsley

Preparation steps

1.
In a pan, heat the water over a moderate heat and add the white wine and bring to a simmer.
2.
Add the mussels and simmer for three minutes until cooked.
3.
Mussels are cooked when the shell open. Discard any where the shells remain closed.
4.
Remove the mussels from the pan and set aside and retain the cooking liquid.
5.
Return the pan over a moderate heat, add the fish stock to the cooking liquid and then reduce by one-third to concentrate the flavours.
6.
Meanwhile cut the salmon fillets into large pieces and saute in a frying pan in the olive oil. When browned remove from the pan and drain on kitchen roll.
7.
Add the cream to the stock and reduce further and then add the butter to finish.
8.
Add the salmon and the mussels and simmer for eight minutes on a low heat until the salmon is cooked through.
9.
Turn into four bowls and garnish with the sliced almonds fresh black pepper and a sprig of flat leaf parsley.