Shellfish Stew with Mussels, Cockles and Haddock

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Shellfish Stew with Mussels, Cockles and Haddock
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Calories:
1312
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,312 kcal(62 %)
Protein145.58 g(149 %)
Fat44.66 g(39 %)
Carbohydrates54.69 g(36 %)
Sugar added0 g(0 %)
Roughage2.47 g(8 %)
Vitamin A538.93 mg(67,366 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁1.24 mg(124 %)
Vitamin B₂2.28 mg(207 %)
Niacin44.86 mg(374 %)
Vitamin B₆0.92 mg(66 %)
Folate324.46 μg(108 %)
Pantothenic acid4.4 mg(73 %)
Biotin37.11 μg(82 %)
Vitamin B₁₂92.23 μg(3,074 %)
Vitamin C60.35 mg(64 %)
Potassium1,695.03 mg(42 %)
Calcium320.55 mg(32 %)
Magnesium193.53 mg(65 %)
Iron67.94 mg(453 %)
Iodine459.62 μg(230 %)
Zinc10.9 mg(136 %)
Saturated fatty acids14.41 g
Cholesterol332.3 mg

Ingredients

for
4
Ingredients
1 ½ kilograms mussels
1 kilogram Cockle
2 Celery
2 onions
3 garlic cloves
2 handfuls Dill
400 grams Haddock fillet (without skin)
40 milliliters olive oil
500 milliliters dry white wine
200 milliliters Whipped cream
2 bay leaves
1 teaspoon fennel seeds
salt
freshly ground peppers
Dill (for garnish)
How healthy are the main ingredients?
Whipped creamDillCeleryoniongarlic cloveolive oil

Preparation steps

1.

Rinse mussels and cockles and trim as needed. Discard any opened shells. Rinse celery, trim and chop. Peel onions and garlic and finely chop. Rinse dill, shake dry and coarsely chop. Rinse haddock and cut into bite-size pieces.

2.

Heat olive oil in a large saucepan and then sauté onions, garlic and celery. Deglaze the saucepan with white wine and cream and season with bay leaves, fennel seeds, salt and pepper. Add dill. Bring to a boil, add mussels, cockles and fish, cover and cook while stirring occasionally for about 4 minutes. Remove mussels, cockles and fish pieces from the saucepan with a slotted spoon and arrange in deep plates. Discard any unopened shells. Cover mussels, cockles and fish with broth, garnish with dill leaves and serve, if desired, with a fresh baguette.