Seafood Stew
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 11.3 μg | (377 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 207 μg | (104 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 402 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams mussels
- 300 grams King prawn (peeled and deveined)
- 300 grams Squid tentacle
- 1 stalk Celery
- 2 scallions
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 4 centiliters Vermouth
- 600 milliliters Vegetable broth
- salt
- peppers
- 4 Tomatoes
- parsley (for garnish)
Preparation steps
1.
Scrub the mussels thoroughly. Discard any open mussels. Rinse the shrimp and squid and cut the squid into rings. Rinse the celery, trim and cut into small pieces. Rinse the scallions, trim and cut into thin rings. Sauté the scallions and celery in the oil for about 2 minutes. Deglaze with the wine and vermouth and then add the broth. Season with salt and pepper and simmer for about 5 minutes.
2.
Rinse the tomatoes, hull and cut into wedges. Add to the stew along with the mussels, shrimp and squid. Cover and simmer for about 6 minutes over low heat. Discard any unopened mussels.
3.
Distribute among serving bowls and serve sprinkled with parsley.
