1) Cut the shrimp, scallops, and monkfish into bite-sized pieces and place
them in a bowl with the crabmeat.
2) In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery,
potatoes, and corn and saute over medium-low heat for 15 minutes, or
until the potatoes are barely cooked, stirring occasionally.
3) Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes.
Add the Seafood Stock and bring to a boil. Add the seafood; reduce the
heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just
4) Add the heavy cream, if desired, and the parsley. Add salt and pepper
to taste, and serve.
Obtain the recipe for Seafood Stock.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (108g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 77 (58%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 49.8mg||15 %|
|Sodium 309.5mg||11 %|
|Potassium 281mg||7 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.2g|
|Protein 11.2g||16 %|
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: 133
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