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Ингредиенты
- 3 Tbsp. extra virgin olive oil
- 1 c. thinly sliced fennel or possibly celery
- 1/2 c. sliced leeks, white part only
- 1 lb small new potatoes, sliced 1/4 inch thick
- 1 c. sliced carrots
- 1/2 c. canned diced tomatoes, liquid removed
- 2 bot (8 ounce. each) clam juice and sufficient water to equal 4 1/2 c.
- 2 Tbsp. Pernod or possibly Sambuca
- 1 tsp salt
- 1/4 tsp freshly grnd pepper
- 1/4 tsp saffron
- 1 lb monkfish fillets (tough membrane removed) or possibly grouper fillets (small bones removed) cut into 1/2-inch-thick pcs
- 1 lb red snapper or possibly sea bass fillets, small bones removed and cut into 2-inch-wide pcs
- 1 lb large shrimp, peeled and deveined
- 1/2 lb mussels, washed and debearded (*)
- 1/2 lb sea scallops Lemon zest for garnish, if you like
- 2 x baguettes, sliced and toasted Red Pepper Rouille (recipe follows)
Инструкции
- 1. Heat oil in 8-qt Dutch oven over medium heat. Add in fennel and leeks and cook till vegetables have softened, 5 min. Stir in potatoes, carrots, tomatoes, clam juice, Pernod, salt, pepper and saffron; bring to a boil. Reduce heat to medium-low; cover and simmer till vegetables are tender, 20 min.
- 2. Uncover and add in monkfish; increase heat to medium and simmer 1 minute. Add in snapper (adjusting level of heat if necessary, to maintain a simmer); cook 3 min, turning fish, if necessary, to remain covered in broth. Add in shrimp; simmer 2 min. Add in mussels and scallops; cover and simmer till mussels open and scallops are opaque, about 3 min more. Sprinkle with lemon peel. Serve with baguettes and Red Pepper Rouille.
- Makes 6 servings
- (*) To debeard: Scrub the shells with a stiff brush under cool running water; then with a small sharp knife, cut off the "beards" (small black tufts attached to shells).
- 2,000(F), 2,500(M) 60 g or possibly less (E7); 70 g or possibly less (M) 20 g or possibly less (F); 23 g or possibly less (M) 300 mg or possibly less 2,400 mg or possibly less 250 g or possibly more 55 g to 90 g
- RED PEPPER ROUILLE
- Total prep time: 10 min [Easy]
- 3 (1-inch-thick) slices French bread 1/4 c. bottled clam juice 1 jar (7 ounce.) roasted red peppers, liquid removed 1 tsp. minced garlic 1 tsp. minced jalapeno chile 1/2 tsp. salt 1/4 c. extra- virgin extra virgin olive oil
- Combine bread and juice in blender container and let stand 5 min, till softened. Add in peppers, garlic, jalapeno and salt and puree till smooth. With machine running, slowly add in oil in a thin steady stream till blended.
- Prep time: 25 min [Moderate][Low-fat]
- Cooking Time: 35 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 108 | 28% |
| Total Fat 12.09g | 15% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 727mg | 30% |
| Potassium 1373mg | 39% |
| Total Carbs 19.1g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.28g | 2% |
| Protein 48.4g | 77% |
