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Ingredientes
- 400 gm fish fillets
- 3 c. water
- 1/4 c. white wine
- 1/4 c. vermouth, dry
- 375 gm scallops
- 60 gm butter
- 6 x spring onions
- 125 gm mushrooms
- 1 Tbsp. parsley, minced
- 1/2 c. cream salt, pepper
- 1/10 tsp cayenne pepper
Direcciones
- Remove skin and bones from fish, place in pan with water, wine, vermouth, bring to the boil, reduce heat to just below boiling and simmer 10 min. Strain through a seive; reserve fish and stock.
- Heat the butter in a pan, add in minced spring onions and sliced mushrooms, cook gently for 2 min. Add in reserved stock, bring to the boil and simmer 10 min. Add in fish that has been broken into small pcs, halved scallops and minced parsley, simmer gently for 3 min. Add in cream and seasoning, bring to the boil and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 137 | 41% |
| Total Fat 15.48g | 19% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 387mg | 16% |
| Potassium 827mg | 24% |
| Total Carbs 8.79g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.15g | 1% |
| Protein 35.52g | 57% |
