Ratatouille Seafood Chowder (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | French | Chowder-ss, Seafood-ss | 1 | Servings |
INGREDIENTS
| Half of protein ratatouille | ||
| recipe | ||
| 1/2 | t | Dried fennel seeds |
| 1 | c | Tomato juice or fish stock |
| 1 1/2 | lb | Seafood, like peeled and |
| deveined shrimp scallops | ||
| or monkfish cut into 1 | ||
| inch cubes | ||
| Chopped italian parsley | ||
| leaves generous handful | ||
| Salt and pepper |
INSTRUCTIONS
To form a soupier poaching liquid, gently reheat ratatouille with fennel seeds, and tomato juice or fish stock. Bring mixture to a simmer and gently poach seafood until done. Adjust seasoning and add fresh parsley. Spoon into deep dishes and serve with warm crusty French bread with which to sop up the juices. All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6648 Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on Sep 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2179
Calories From Fat: 676
Total Fat: 75.7g
Cholesterol: 315.6mg
Sodium: 6415.3mg
Potassium: 1856.7mg
Carbohydrates: 307.2g
Fiber: <1g
Sugar: 0g
Protein: 66.2g