Pour white wine into a saucepan and boil. Add shallots, garlic and mussels and cover with a lid. For the Rouille: Add 1 tsp mustard, 3 hard boiled egg yolks, 3 tins of anchovies, 2 cloves garlic, splash of lemon juice and 2 egg yolks together. Pour in olive oil slowly. Put in a bowl with the saffron and harissa. Blend. When mussels open add chunks of cod. Add the Perard soup. Simmer for 20 minutes. Fry the scallops, prawns, shallots in oil, add pepper, grated lemon rind and flat leaf parsley in a pan with butter. Add soup. Bring to the boil. 3 minutes before you serve add langoustines. Serve with small dishes of croutons, rouille and grated gruyere cheese. Per serving: 527 Calories (kcal); 6g Total Fat; (17% calories from fat); 30g Protein; 32g Carbohydrate; 64mg Cholesterol; 1145mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2296g)|
|Recipe Makes: 1|
|Calories from Fat: 1496 (60%)|
|Amt Per Serving||% DV|
|Total Fat 166.2g||222 %|
|Saturated Fat 54.1g||271 %|
|Monounsaturated Fat 77g|
|Polyunsanturated Fat 25.8g|
|Cholesterol 5343.2mg||1644 %|
|Sodium 6031.6mg||208 %|
|Potassium 3327.5mg||88 %|
|Total Carbohydrate 90.5g||27 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 89.7g|
|Protein 151.5g||216 %|
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Calories per serving: 2514
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