Seafood with Saffron Sauce
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
606
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 242 mg | (81 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 242 μg | (121 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 510 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 shelled Scallop
- 8 shrimp
- 12 mussels
- 4 Tbsps olive oil
- ⅛ l white wine
- ⅛ l fish stock
- 100 grams Crème fraiche
- 1 sm can Saffron
- 250 grams Wild rice
- salt
- peppers
Preparation steps
1.
Cook wild rice mix according to package directions.
2.
Rinse scallops and shrimp, pat dry and cut in half.
3.
Rinse and trim mussels.
4.
Heat olive oil in a pan, add mussels, scallops and shrimp, fry for 5 minutes, then remove from the pan and keep warm.
5.
Dissolve saffron in a bowl of white wine. Add fish stock, saffron mixture and crème fraiche to the pan, simmer until liquids reduced by 1/3 and season with salt and pepper.
6.
Arrange wild rice on plates, cover with seafood mixture and serve.
