Emprimir
Correo Electrónico
Add a photoRaciónes: 50
| Tags: |
Ingredientes
- 1/4 cups olive oil
- 2 lbs diced celery
- 4 lbs leeks, clean, rough chop
- 2 lbs red peppers, core, clean
- 1 cup fresh garlic, rough chop
- 5 bay leaves
- 2 cups vegetable base
- 2 cups seafood base
- 2 gals water
- 1 qt sherry
- 1 1/2 gals diced tomatoes
- 8 lbs cod ffish, clean
- 8 lbs mussels
- 4 lbs littleneck clams
- 4 lbs baby scallops
- 1 qt heavy cream
- 2 cups orange juice
- 2 bunches of parsely
- 2 bunches of dill
- salt and pepper as needed
Direcciones
- In tilt grill saute (with olive oil) red peppers, leeks, garlic, and celery for approximately 2 minutes.
- Add water, vegetable, and seafood base.
- Stir and bring to a simmer.
- Add bay leaves, diced tomatoes, orange juice, cod fish, shrimp, mussels, littleneck clams, and baby scallops.
- Then add fresh dill and season with salt and pepper as needed.
- Cook for 10 minutes or until the shells have all opened.
- Discard any shells that do not open.
- Finish with heavy cream, and garnish each pan with fresh parsley.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 50 servings | |
| Calories 223 | |
| Calories from Fat 76 | 34% |
| Total Fat 8.59g | 11% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 366mg | 15% |
| Potassium 677mg | 19% |
| Total Carbs 15.14g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.94g | 4% |
| Protein 16.49g | 26% |
