Shellfish Stew with Mussels, Cockles and Haddock
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,312 cal. | (62 %) | ||
| Protein | 145.58 g | (149 %) | ||
| Fat | 44.66 g | (39 %) | ||
| Carbohydrates | 54.69 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.47 g | (8 %) |
| Vitamin A | 538.93 mg | (67,366 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.07 mg | (9 %) | ||
| Vitamin B₁ | 1.24 mg | (124 %) | ||
| Vitamin B₂ | 2.28 mg | (207 %) | ||
| Niacin | 44.86 mg | (374 %) | ||
| Vitamin B₆ | 0.92 mg | (66 %) | ||
| Folate | 324.46 μg | (108 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 37.11 μg | (82 %) | ||
| Vitamin B₁₂ | 92.23 μg | (3,074 %) | ||
| Vitamin C | 60.35 mg | (64 %) | ||
| Potassium | 1,695.03 mg | (42 %) | ||
| Calcium | 320.55 mg | (32 %) | ||
| Magnesium | 193.53 mg | (65 %) | ||
| Iron | 67.94 mg | (453 %) | ||
| Iodine | 459.62 μg | (230 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 14.41 g | |||
| Cholesterol | 332.3 mg |
Ingredients
- 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 tsp fennel seeds
- salt
- freshly ground peppers
- Dill (for garnish)
Preparation steps
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.
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.
