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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (815g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1940 (94%)|
|Amt Per Serving||% DV|
|Total Fat 215.6g||287 %|
|Saturated Fat 136g||680 %|
|Monounsaturated Fat 55.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 606.4mg||187 %|
|Sodium 189.1mg||7 %|
|Potassium 650.1mg||17 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 19g|
|Protein 20.2g||29 %|
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: 2063
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!