Fish Stew Flavored with Fennel and Saffron, Served with Rouille
Sweat onions, garlic, leeks, and fennel in olive oil until soft. Add tomatoes,cook demi-sec. Season with Salt and Pepper
Add saffron an simmer 5 minutes more to flavor and color vegetables.
Deglaze with white wine, add Pernod and reduce demi-sec.
Add sachet and fish stock, bring to a simmer (do not boil) and cook for 30 minutes. Adjust Seasoning
Remove sachet, strain vegetables from broth and cool separately.
Puree 1/3 of vegetables in vita-prep and mix into fish broth.
ON ORDER
In a stainless steel saute pan, add broth, vegetables, fish and shellfish; slowly bring to a simmer, adjust with salt and pepper. When seafood is cooked serve in a large white soup bowl with clams and mussels facing up. Sprinkle with chopped parsley Garnish with puff pastry fish and a small sprig of parsle.
Serve with a ramekin of rouille on the side and a large serving spoon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 portion (426g) | ||
Recipe Makes: 50 | ||
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Calories: 102 | ||
Calories from Fat: 30 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 497.2mg | 17 % | |
Potassium 764.3mg | 20 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 6g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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