Seafood Stew
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1212
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,212 cal. | (58 %) | ||
| Protein | 126 g | (129 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,608 mg | (65 %) | ||
| Calcium | 1,263 mg | (126 %) | ||
| Magnesium | 275 mg | (92 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 313 μg | (157 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 694 mg | |||
| Cholesterol | 701 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Cotriade
- ¼ cup butter
- 1 large onion (finely chopped)
- 1 clove garlic cloves (minced)
- 5 cups fish stock
- 4 medium, white potatoes (peeled and cut into chunks)
- 2 cups crayfish
- 1.333 cups Prawn (shelled and de-veined)
- 1.333 cups mussels (cleaned)
- 3 cups small Sea bass fillet (cut into even chunks)
- ⅜ cup Calvados
- 1 Tbsp Chives (finely chopped)
- salt
- peppers
Preparation steps
1.
Melt the butter in a large casserole dish over a medium heat. Sweat the onion, garlic together for 6-8 minutes, stirring frequently until lightly golden in colour.
2.
Add the potatoes and half of the sea bass, cook for a few minutes, then deglaze the dish with half of the Calvados, scraping the base and sides well. Add the stock to the dish, then bring to the boil. Reduce to a simmer and cook for 15 minutes.
3.
After 15 minutes, remove the dish from the heat and puree using a stick blender until just smooth. Return the dish to a low heat to keep warm.
4.
Pre-heat the grill to hot. Toast the slices of baguette until golden in colour on both sides. Remove from the grill and set to one side.
5.
Add the mussels, prawns, remaining Sea Bass and crayfish tails to the broth.
6.
Poach the seafood in the broth for 6-8 minutes until the mussels have opened (discard any that don't open), the prawns are pink and tender, the fish is cooked through and the crayfish tails are pink/red in appearance and springy to the touch.
7.
Meanwhile, sprinkle the grated Gruyere on top of the toasted baguette slices and return to the grill until the cheese is bubbling.
8.
Adjust the seasoning of the soup as desired, using the remaining Calvados and some salt and pepper.
9.
Ladle into serving bowls and garnish with some chopped chives and the croutons.
