Seafood Stew

0
Average: 0 (0 votes)
(0 votes)
Seafood Stew
share Share
print
bookmark_border Copy URL
Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
580
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie580 kcal(28 %)
Protein45.92 g(47 %)
Fat26 g(22 %)
Carbohydrates43.56 g(29 %)
Sugar added0 g(0 %)
Roughage6.44 g(21 %)
Vitamin A397.54 mg(49,693 %)
Vitamin D1.62 μg(8 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.81 mg(74 %)
Niacin14.85 mg(124 %)
Vitamin B₆0.59 mg(42 %)
Folate115.1 μg(38 %)
Pantothenic acid1.87 mg(31 %)
Biotin10.81 μg(24 %)
Vitamin B₁₂89.8 μg(2,993 %)
Vitamin C108.32 mg(114 %)
Potassium1,740.07 mg(44 %)
Calcium276.15 mg(28 %)
Magnesium92.26 mg(31 %)
Iron7.03 mg(47 %)
Iodine85.1 μg(43 %)
Zinc4.62 mg(58 %)
Saturated fatty acids12.82 g
Cholesterol172.86 mg

Ingredients

for
4
Ingredients
11 ounces clam
7 ounces mussels
14 ounces floury potatoes (peeled and diced)
14 ounces Kohlrabi (peeled and diced)
1 ¾ ounces Bacon (cut into strips)
1 onion (finely diced)
1 stick Celery (finely diced)
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
12 King prawn (peeled up to the tail, entrails removed)
cup cream (at least 30% fat)
1 teaspoon thyme
1 tablespoon fresh parsley
How healthy are the main ingredients?
potatoKohlrabiCeleryparsleythymeonion

Preparation steps

1.
Place the clams and the mussels in a pot and cover with approx. 200 ml water and cook for 3-5 minutes, stirring and shaking occasionally, until they have opened. Throw away any that haven't opened and sieve the broth.
2.
Cook the potatoes and kohlrabi in salt water for approx. 15 minutes.
3.
Fry the bacon, onions and celery in the butter, dust with flour and continue to fry, stirring continuously. Stir in the milk, mussel broth and 200 ml water. Bring to the boil and simmer for 15 minutes.
4.
Drain the potatoes and the kohlrabi, squash half with a fork and stir into the soup along with the leftover diced vegetables, the mussels, clams and the prawns and cook for a further 3-4 minutes.
5.
Stir in the cream, thyme and parsley, season with salt and ground black pepper and serve.