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CATEGORY CUISINE TAG YIELD
Seafood, Grains Food networ, Food4 1 Servings

INGREDIENTS

1 Stock ready made and all
shellfish
cleaned
2 Garlic cloves, peeled and
finely
chopped
1 Star anise
8 White peppercorns, crushed
1 Lemon and 1 orange, zest of
1 Sprig thyme
500 Cold water
A small bunch of chervil
chopped
100 Dry white wine
1/2 Onion, peeled and finely
chopped
White of 1 small leek
finely chopped
1 Carrot, peeled and finely
chopped
1 Fennel bulb, finely chopped
12 Mussels, cleaned and rinsed
12 Clams
12 Cockles
4 Scallops, each sliced into 3
1/2 A cucumber, peeled seeded
and
cut into strips
2 Plum tomatoes, peeled
seeded and
diced
1 Bunc coriander, picked and
finely
sliced

INSTRUCTIONS

Put all the vegetables, spices, zests and thyme into a large saucepan
and pour in the cold water. Bring to the boil and skim, then simmer
for about 10    minutes.  Pour in the wine and simmer for a further 2
minutes. Add the chopped  coriander then take the pan off the heat and
leave uncovered for  about half an hour to infuse, strain through a
fine conical sieve  into a clean pan and bring to the boil, turn down
to simmering point.  Add the mussels, clams and cockles, cover and cook
over the highest  possible heat for about 2 minutes until they open,
add the sliced  scallops and cook for a further 30 seconds. Toss in the
cucumber and  diced tomato and coriander and serve.  DISCLAIMER©
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Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 426
Calories From Fat: 74
Total Fat: 9g
Cholesterol: 0mg
Sodium: 2905.2mg
Potassium: 3582.1mg
Carbohydrates: 69.2g
Fiber: 40g
Sugar: 16g
Protein: 40.1g


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