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Ingredientes
- 1 x Stock ready made and all shellfish cleaned
- 2 x Garlic cloves, peeled and finely minced
- 1 x Star anise
- 8 x White peppercorns, crushed
- 1 x Lemon and 1 orange, zest of
- 1 sprg thyme
- 500 ml Cool water A small bunch of chervil, minced
- 100 ml Dry white wine
- 1/2 x Onion, peeled and finely minced White of 1 small leek, finely minced
- 1 x Carrot, peeled and finely minced
- 1 sm Fennel bulb, finely minced
- 12 x Mussels, cleaned and rinsed
- 12 x Clams
- 12 x Cockles
- 4 lrg Scallops, each sliced into 3
- 1/2 x A cucumber, peeled, seeded and cut into strips
- 2 x Plum tomatoes, peeled, seeded and diced
- 1 sm Bunc coriander, picked and finely sliced
Direcciones
- Put all the vegetables, spices, zests and thyme into a large saucepan and pour in the cool water. Bring to the boil and skim, then simmer for about10 min.
- Pour in the wine and simmer for a further 2 min. Add in the minced coriander then take the pan off the heat and leave uncovered for about half an hour to infuse, strain through a fine conical sieve into a clean pan and bring to the boil, turn down to simmering point.
- Add in the mussels, clams and cockles, cover and cook over the highest possible heat for about 2 min till they open, add in the sliced scallops and cook for a further 30 seconds. Toss in the cucumber and diced tomato and coriander and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2543g | |
| Calories 697 | |
| Calories from Fat 91 | 13% |
| Total Fat 10.19g | 13% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 4132mg | 172% |
| Potassium 3560mg | 102% |
| Total Carbs 51.92g | 14% |
| Dietary Fiber 11.4g | 38% |
| Sugars 10.31g | 7% |
| Protein 81.7g | 131% |
