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Ingredientes
- 1Â 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
- 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.
- 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.
- Return shellfish mix to Dutch oven and stir to heat through. Divide cabbage mix between 2 shallow soup bowls. Ladle shellfish stew over.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1744g | |
| Calories 1427 | |
| Calories from Fat 498 | 35% |
| Total Fat 56.49g | 71% |
| Saturated Fat 31.78g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 499mg | 166% |
| Sodium 2088mg | 87% |
| Potassium 2979mg | 85% |
| Total Carbs 93.31g | 25% |
| Dietary Fiber 13.2g | 44% |
| Sugars 30.4g | 20% |
| Protein 117.3g | 188% |
