Try this Stew of Shellfish with Green Vegetables, Saffron Ginger Bro recipe, or contribute your own.

Still searching for what to cook ?

Name: Stew of Shellfish with Green Vegetables, Saffron Ginger Bro
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 85 g Unsalted butter; (3 oz); 1 Onion; 5 Cloves garlic finely chopped; 2 Inches ginger; 1 Chilli seeded and finely; 375 ml Dry white wine; (13fl oz); 2 tb Soy sauce; 1 kg Mussles washed and beards; 115 g Smoked streaky bacon; (4 oz); 1 Potato; 1 Carrot; 1/2 Head fennel; 1 ts Soft thyme leaves; 2 Bay Leaves; 600 ml Fish stock; (1 pint); 1 1/4 lb Lobster; 1 pn Saffron stamens soaked in a; ; water; 350 ml Double cream; (12fl oz); 3 lg Diver caught scallops; 6 lg Raw green headless prawns; 1 md Squid; Coriander; Some mint; Some parsley; 6 Asparagus spears; 225 g Broccoli florets; (8 oz); 1 85 grams pod ded peas; (3; 1 85 grams pod ded broad; 6 Spring onions

Find the most delicious recipes here

INGREDIENTS

85 g Unsalted butter; (3 oz)
1 Onion
5 Cloves garlic finely chopped
2 Inches ginger
1 Chilli seeded and finely
375 ml Dry white wine; (13fl oz)
2 tb Soy sauce
1 kg Mussles washed and beards
115 g Smoked streaky bacon; (4 oz)
1 Potato
1 Carrot
1/2 Head fennel
1 ts Soft thyme leaves
2 Bay Leaves
600 ml Fish stock; (1 pint)
1 1/4 lb Lobster
1 pn Saffron stamens soaked in a
; water
350 ml Double cream; (12fl oz)
3 lg Diver caught scallops
6 lg Raw green headless prawns
1 md Squid
Coriander
Some mint
Some parsley
VEGETABLES
6 Asparagus spears
225 g Broccoli florets; (8 oz)
1 85 grams pod ded peas; (3
1 85 grams pod ded broad
6 Spring onions

Servings

INSTRUCTIONS

Heat half the butter and add onion, half the galic and chilli and cook over a medium hear for 5-6 minutes without colour. Remove half the mix and set aside. Add the white wine and soy sauce to the remaining onions and bring to the boil, add the mussels, cover and cook for 3-5 minutes until the mussels have opened. Remove the mussels and shuck leaving 9 in the shell for garinsh. Strain and reserve the mussel cooking juices. Meanwhile place the reserved onions in a large pan with the bacon removing the butter and cook until the bacon starts to crisp. Add the potato, carrot, fennel, thyme and bay leaves and cook for 3 minutes. Add the stock and lobster, bring to the boil and cook for a further 5 minutes. Remove the lobster. Add the mussel juices to the pan and cook until the vegetables are tneder. Liquidise and pass through a fine sieve. Add the safforn and cream and set aside. Remove the body and claw from lobster. Cut body (in shell) into 3. Remove flesh from the claws. Split the head and scoop out coral. Set aside. Blanche the vegetables. Pan fry the prawns, squid and scallops for 1-2 minutes in butter and garlic. Combine with the shelled mussels and lobster meat and coral. Season and add coriander, mint and parsley. Toss to combine. Place shell fish mix in the cnetre of 3 plates, pour around the saffron broth and garnish with green vegatbles.

NOTES

Alert editor

Stew of Shellfish with Green Vegetables, Saffron Ginger Bro

85 g Unsalted butter; (3 oz)
1 Onion
5 Cloves garlic finely chopped
2 Inches ginger
1 Chilli seeded and finely
375 ml Dry white wine; (13fl oz)
2 tb Soy sauce
1 kg Mussles washed and beards
115 g Smoked streaky bacon; (4 oz)
1 Potato
1 Carrot
1/2 Head fennel
1 ts Soft thyme leaves
2 Bay Leaves
600 ml Fish stock; (1 pint)
1 1/4 lb Lobster
1 pn Saffron stamens soaked in a
 ; water
350 ml Double cream; (12fl oz)
3 lg Diver caught scallops
6 lg Raw green headless prawns
1 md Squid
 Coriander
 Some mint
 Some parsley
 VEGETABLES
6 Asparagus spears
225 g Broccoli florets; (8 oz)
1 85 grams pod ded peas; (3
1 85 grams pod ded broad
6 Spring onions

Heat half the butter and add onion, half the galic and chilli and cook over  a medium hear for 5-6 minutes without colour. Remove half the mix and set  aside.    Add the white wine and soy sauce to the remaining onions and bring to the  boil, add the mussels, cover and cook for 3-5 minutes until the mussels  have opened. Remove the mussels and shuck leaving 9 in the shell for  garinsh. Strain and reserve the mussel cooking juices.    Meanwhile place the reserved onions in a large pan with the bacon removing  the butter and cook until the bacon starts to crisp. Add the potato,  carrot, fennel, thyme and bay leaves and cook for 3 minutes. Add the stock  and lobster, bring to the boil and cook for a further 5 minutes. Remove the  lobster. Add the mussel juices to the pan and cook until the vegetables are  tneder. Liquidise and pass through a fine sieve. Add the safforn and cream  and set aside.    Remove the body and claw from lobster. Cut body (in shell) into 3. Remove  flesh from the claws. Split the head and scoop out coral. Set aside.    Blanche the vegetables.    Pan fry the prawns, squid and scallops for 1-2 minutes in butter and  garlic. Combine with the shelled mussels and lobster meat and coral. Season  and add coriander, mint and parsley. Toss to combine.    Place shell fish mix in the cnetre of 3 plates, pour around the saffron  broth and garnish with green vegatbles.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2554g)
Recipe Makes: 1 servings

Calories: 926
Calories from Fat: 87 (9%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 3.7g
Cholesterol 392mg		121 %
Sodium 1559.7mg		54 %
Potassium 2703.7mg		71 %
Total Carbohydrate 80.8g		24 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 65.9g
Protein 126.4g		181 %
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.

About Our Nutrition Facts

Calories per serving: 926

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Calabrian Chile Baked Chicken with Oregano Potatoes & Lemon-Dresse...

by blueapronrecipes

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!