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Name: Sauna Fish Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 5 Spring onions; 90 g Pacific prawns; shelled and; 90 g Diced catfish fillet; (3oz); 1 lg King crab cooked; 2 tb Butter; ; whole (3oz); 190 ml Single cream; (6fl oz); 3 lg Mussels; cleaned; 1 tb Fresh dill; 2 Garlic; Sea salt and fresh ground

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INGREDIENTS

5 Spring onions
90 g Pacific prawns; shelled and
90 g Diced catfish fillet; (3oz)
1 lg King crab cooked
2 tb Butter
; whole (3oz)
190 ml Single cream; (6fl oz)
3 lg Mussels; cleaned
1 tb Fresh dill
2 Garlic
Sea salt and fresh ground

Servings

INSTRUCTIONS

This was a fun dish to make. Using only the best variety of fish and shellfish from the local marketplace we created a creamy rich stew that cooked slowly over the hot rocks on the sauna stove. If trying to recreate the dish in the UK you can use good quality whitefish, like halibut, to replace the catfish and a crab claw (white meat) to replace the King crab legmeat. Method: Saute the spring onions along with the mussels. When the mussels have released their juice, discard the shells and add the remainder of the fish and shellfish. After a brief saute and seasoning, add the cream and after a few minutes simmering add the dill to finish. Ensure you do not overcook the stew as the shellfish flesh will harden and become chewy.

NOTES

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Sauna Fish Stew

5 Spring onions
90 g Pacific prawns; shelled and
90 g Diced catfish fillet; (3oz)
1 lg King crab cooked
2 tb Butter
 ; whole (3oz)
190 ml Single cream; (6fl oz)
3 lg Mussels; cleaned
1 tb Fresh dill
2 Garlic
 Sea salt and fresh ground

This was a fun dish to make. Using only the best variety of fish and  shellfish from the local marketplace we created a creamy rich stew that  cooked slowly over the hot rocks on the sauna stove.    If trying to recreate the dish in the UK you can use good quality  whitefish, like halibut, to replace the catfish and a crab claw (white  meat) to replace the King crab legmeat.    Method: Saute the spring onions along with the mussels. When the mussels  have released their juice, discard the shells and add the remainder of the  fish and shellfish. After a brief saute and seasoning, add the cream and  after a few minutes simmering add the dill to finish. Ensure you do not  overcook the stew as the shellfish flesh will harden and become chewy.

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 1 servings

Calories: 230
Calories from Fat: 208 (90%)

Amt Per Serving		% DV

	Total Fat 23.1g	31 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 0.9g
Cholesterol 61mg		19 %
Sodium 167.5mg		6 %
Potassium 197.5mg		5 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 3.7g
Protein 1.8g		3 %
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.

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Calories per serving: 230

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