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Receta Seafood Stew With Cabbage And Carrots
by Global Cookbook

Seafood Stew With Cabbage And Carrots
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Ingredientes

  • 1 1/2 c. Bottled clam juice
  • 1 c. Minced onion
  • 1/2 c. Riesling wine
  • 1 Tbsp. Chopped garlic
  • 1 Tbsp. Chopped fresh thyme or possibly 1 tsp. dry
  • 12 x Clams, scrubbed
  • 10 ounce Orange roughy fillets, cut into 1-inch pcs
  • 6 lrg Uncooked shrimp, peeled, deveined
  • 6 lrg Sea scallops
  • 1/3 c. Whipping cream
  • 3 Tbsp. Unsalted butter
  • 4 c. Thinly sliced green cabbage, (about 1/2 medium head)
  • 1 lrg Carrot, peeled, grated

Direcciones

  1. Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 min. Add in clams. Cover and cook till clams open, about 6 min. Using tongs, transfer clams to bowl. Throw away any clams which don't open. Add in fish, shrimp and scallops to Dutch oven and simmer till seafood is just cooked through, about 3 min. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams. Add in cream and boil till liquid is reduced to 3/4 c., about 25 min.
  2. Meanwhile, heat butter in heavy large skillet over medium-high heat. Add in cabbage and carrot and saute/fry till cabbage wilts, about 4 min.
  3. Return shellfish mix to Dutch oven and stir to heat through. Divide cabbage mix between 2 shallow soup bowls. Ladle shellfish stew over.
  4. Serves 2.