Seafood in Broth with Chardonnay

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Seafood in Broth with Chardonnay
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Difficulty:
moderate
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 kcal(20 %)
Protein32.62 g(33 %)
Fat17.18 g(15 %)
Carbohydrates27.78 g(19 %)
Sugar added0 g(0 %)
Roughage2.42 g(8 %)
Vitamin A391.78 mg(48,973 %)
Vitamin D0 μg(0 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.22 mg(20 %)
Niacin8.42 mg(70 %)
Vitamin B₆0.38 mg(27 %)
Folate57.59 μg(19 %)
Pantothenic acid1.01 mg(17 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂9.44 μg(315 %)
Vitamin C18.22 mg(19 %)
Potassium1,111.34 mg(28 %)
Calcium90.17 mg(9 %)
Magnesium88.47 mg(29 %)
Iron5.23 mg(35 %)
Zinc29.94 mg(374 %)
Saturated fatty acids2.69 g
Cholesterol76.01 mg

Ingredients

for
4
For the pot-au-feu
¼ cup olive oil
8 queen Scallop (roe removed)
10 rock Oyster (opened and chilled)
2 cups fish stock
1 cup Chablis
2 cups new potatoes (peeled and halved)
1 large carrot (peeled and diced)
1 Leek (sliced and washed)
3 Chives (finely chopped)
salt
peppers
To garnish
cilantro
How healthy are the main ingredients?
olive oilOysterpotatocarrotLeekChives
Product recommendation
Suggested variation; replace the Chablis with Gewurtztraminer for a more exotic taste. Suggested recipe name – Scallop and oyster pot-au-feu with Gewurtztraminer wine.

Preparation steps

1.
Drizzle the scallops with the olive oil and season well.
2.
Heat a large frying pan over a moderate heat until hot and seal the scallops in batches for 30 seconds on both side.
3.
Remove to a slow cooker and add the stock, wine, potato, leek, carrot and chives. Stir well and cover with a lid.
4.
Cook on a low setting for 6 hours, adding the oysters to the slow cooker after 5 1/2 hours.
5.
Adjust the seasoning to taste before ladling into serving bowls and garnishing with the parsley.
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