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Add a photoRaciónes: 2
Ingredientes
- 2 ounce Extra virgin olive oil
- 1 ounce Garlic, minced
- 3 ounce Onion, diced
- 3 ounce Leeks, julienne
- 3 ounce Carrots, julienne Healthy pinch saffron
- 1/2 ounce Cracked black pepper
- 4 ounce White wine
- 2 ounce Pernod
- 4 pt Chicken stock
- 3 ounce Yellow squash, julienne
- 3 ounce Green zucchini, julienne Healthy pinch fennel tops, minced
- 3 ounce Fish, cut in 1/2 inch cubes
- 4 sm shrimp
- 4 x Mussels
- 2 x Clams
Direcciones
- In soup pot, heat extra virgin olive oil and saute/fry garlic. Add in onions, fennel, leeks and carrots. Continue to saute/fry, adding saffron and cracked black pepper.
- Deglaze with white wine and Pernod. Add in chicken stock. Add in seafood and poach till done.
- Add in green and yellow squash and minced fennel tops. Season the soup as needed and serve.
- Yield: 2
- Chef, Walt Disney Swan, Florida.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1325g | |
| Recipe makes 2 servings | |
| Calories 546 | |
| Calories from Fat 283 | 52% |
| Total Fat 31.98g | 40% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1690mg | 70% |
| Potassium 1685mg | 48% |
| Total Carbs 28.2g | 8% |
| Dietary Fiber 8.9g | 30% |
| Sugars 6.35g | 4% |
| Protein 28.44g | 46% |
