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Ingredientes
- 2 c. Chopped onion
- 2 tsp Extra virgin olive oil or possibly butter
- 2/3 c. Dry sherry
- 1/2 c. Minced carrots
- 1/2 c. Chopped celery
- 1 c. Diced red potato -- skins Intact
- 1 c. Clam juice or possibly Fish Stock
- 2 Tbsp. Tomato paste
- 1 pch Cayenne pepper
- 1 1/2 c. Nonfat lowfat milk
- 1 c. Half and half
- 1/2 lb Cooked shrimp meat
- 1/2 lb Bay scallops
- 1/4 lb Red snapper fillets -- cut Into 1/2" pcs Herbal salt substitute and Pepper
Direcciones
- 1. In a large stockpot over medium-high heat, saute/fry onion in oil and sherry till soft. Add in carrots, celery, and potato and saute/fry 2 min.
- 2. Add in clam juice and cover. Simmer till potatoes are soft (about 15 min). Puree half of the mix in a blender till smooth, then return to pot.
- 3. Add in tomato paste, cayenne, nonfat lowfat milk, half-and-half, shrimp, scallops, and snapper. Bring to a boil, lower heat to simmer, and cook 5 min.
- Taste for seasoning and add in salt substitute and pepper (if you like).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 67 | 25% |
| Total Fat 7.58g | 9% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 377mg | 16% |
| Potassium 655mg | 19% |
| Total Carbs 20.7g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 9.85g | 7% |
| Protein 22.36g | 36% |
