Seafood Stew

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Seafood Stew
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Health Score:
8,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
899
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie899 kcal(43 %)
Protein83.83 g(86 %)
Fat40.63 g(35 %)
Carbohydrates40.03 g(27 %)
Sugar added0 g(0 %)
Roughage3.67 g(12 %)
Vitamin A423.46 mg(52,933 %)
Vitamin D0.42 μg(2 %)
Vitamin E3.12 mg(26 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.85 mg(77 %)
Niacin25.71 mg(214 %)
Vitamin B₆0.97 mg(69 %)
Folate133.51 μg(45 %)
Pantothenic acid3.21 mg(54 %)
Biotin7.91 μg(18 %)
Vitamin B₁₂17.71 μg(590 %)
Vitamin C38.29 mg(40 %)
Potassium1,952.97 mg(49 %)
Calcium799.06 mg(80 %)
Magnesium172.53 mg(58 %)
Iron6.13 mg(41 %)
Iodine60.61 μg(30 %)
Zinc6.9 mg(86 %)
Saturated fatty acids21.17 g
Cholesterol364.5 mg

Ingredients

for
4
For the Cotriade
¼ cup butter
1 large onion (finely chopped)
1 clove garlic (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)
cup Calvados
1 tablespoon Chives (finely chopped)
salt
peppers
For the garnish
½ Baguette (sliced)
1 ½ cups Gruyere (finely grated)
How healthy are the main ingredients?
garlicChivesonionpotatosalt

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.