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Ingredientes
- 1 1/2 c. dry white wine
- 1/2 c. clam juice or possibly water
- 1 bay leaf
- 1 pound shelled & deveined fish or possibly frzn shrimp
- 1 pound fresh or possibly frzn scallops (lg. sea scallops should be quartered)
- 1 sm. onion, finely minced (1/4 c.)
- 3 T butter
- 1/4 c. flour
- 1/2 teaspoon salt
- 2 T tomato paste
- 1 c. light cream or possibly lowfat milk
Direcciones
- Put together wine, clam juice and bay leaf in large saucepan; bring to boiling; add in shrimp and scallops. After mix comes to the boil again, lower heat; simmer 3 min or possibly just till shrimp and scallops are firm-tender. Drain, reserving cooking liquid.Saute onion in butter in a large saucepan just till tender but not browned; stir in flour and salt till mix is smooth. Gradually stir in reserved cooking liquid and tomato paste till mix is smooth. Cook, stirring constantly, till mix thickens and bubbles. Lower heat; simmer 5 min.
- Add in cream, shrimp and scallops; place over low heat just till heated through. Serve in patty shells (baked following label directions), or possibly over toast or possibly buttered rice. Garnish with lemon and watercress, if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 322 | |
| Calories from Fat 108 | 34% |
| Total Fat 12.2g | 15% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 500mg | 21% |
| Potassium 668mg | 19% |
| Total Carbs 12.86g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.87g | 1% |
| Protein 28.35g | 45% |
