Haddock and Clam Stew with Fennel and Carrots
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 398 kcal | (19 %) | ||
| Protein | 24.3 g | (25 %) | ||
| Fat | 30.8 g | (27 %) | ||
| Carbohydrates | 6 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Fennel bulb
- 1 carrot
- 1 Red onion
- 1 Tbsp vegetable oil
- 1 splash white wine
- 500 grams Haddock
- 250 grams clam (Fresh or frozen)
- 1 sm can ground saffron
- 1 cup Whipped cream (200 grams)
- salt
- freshly ground pepper
- Chervil (for garnish)
Preparation steps
1.
Rinse and trim fennel and carrots. Peel carrots and finely chop both carrots and fennel. Peel onion and cut into rings. Heat oil in a pot. Add onion, fennel and carrot and sauté briefly. Deglaze with white wine.
2.
Dice haddock. Rinse clams thoroughly. Place fish and clams on top of the vegetables. Cover and simmer, 6-8 minutes.
3.
With a skimmer or slotted spoon, lift vegetables, fish and clams from cooking liquid. Keep warm. Stir saffron and cream into cooking liquid and simmer until slightly thickened. Season with salt and pepper. Place vegetables and seafood in the sauce and let stand briefly. Sprinkle with chervil and serve with rice, if desired.
