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Raciónes: 4

Ingredientes

Cost per serving $2.38 view details

Direcciones

  1. Rinse seafood, clean and dice 1 cm cubes.
  2. Finely slice white part of leek and onions.
  3. Heat the butter in a heavy bottommed saucepan, add in the onions and leeks, and saute/fry gently for 3 min till soft.
  4. Add in the flour and cook gently for 2 min, stirring constantly. Remove from the heat and allow to cold slightly. Gradually whisk in the fish stock, and bring to the boil stiring constantly to ensure a smooth texture. Simmer gently for about 15 minutes. Puree in a liquidiser and return to saucepan.
  5. Add in the diced seafood, vermouth, cream and lemon juice, bring to the boil and poach seafood gently in the warm soup for 3-4 min.
  6. Serve immediately sprinkled with minced chives.
  7. You can also use a can or possibly packet of "cream of celery" soup in place of fish veloute.
  8. Seafood 'extender' is available from fish shops.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 381g
Recipe makes 4 servings
Calories 276  
Calories from Fat 114 41%
Total Fat 12.93g 16%
Saturated Fat 7.0g 28%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 817mg 34%
Potassium 530mg 15%
Total Carbs 19.91g 5%
Dietary Fiber 1.5g 5%
Sugars 2.7g 2%
Protein 19.4g 31%
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