Seafood Stew With Cabbage And Carrots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | May 1993 | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Bottled clam juice |
| 1 | c | Chopped onion |
| 1/2 | c | Riesling wine |
| 1 | T | Minced garlic |
| 1 | T | Minced fresh thyme or 1 |
| teaspoon dried | ||
| 12 | Clams, scrubbed | |
| 10 | oz | Orange roughy fillets, cut |
| into 1-inch | ||
| pieces | ||
| 6 | Uncooked shrimp, peeled | |
| deveined | ||
| 6 | Sea scallops | |
| 1/3 | c | Whipping cream |
| 3 | T | Unsalted butter |
| 4 | c | Thinly sliced green cabbage |
| about 1/2 medium | ||
| head | ||
| 1 | Carrot, peeled grated |
INSTRUCTIONS
Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using tongs, transfer clams to bowl. Discard any clams that do not open. Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams. Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add cabbage and carrot and saute until cabbage wilts, about 4 minutes. Return shellfish mixture to Dutch oven and stir to heat through. Divide cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over. Serves 2. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1295
Calories From Fat: 590
Total Fat: 67.1g
Cholesterol: 423.3mg
Sodium: 580.4mg
Potassium: 1213.6mg
Carbohydrates: 117.8g
Fiber: 7.3g
Sugar: 62.5g
Protein: 58.2g