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Ингредиенты
- 125 gm prawns, raw
- 125 gm scallops
- 250 gm fish fillets
- 4 x spring onions
- 30 gm butter
- 2 c. cream of oyster soup
- 2 c. lowfat milk
- 1 Tbsp. sherry
- 1/2 c. cream
- Â Â parsley, minced
Инструкции
- Peel prawns and skin fish.
- Slice spring onions.
- Heat the butter in a large saucepan. Add in the minced fish, prawns and scallops and cook for 5 min till prawns turn pink.
- Add in tinned soup, lowfat milk and cream and heat slowly, stirring regularly. Don't boil rapidly at any stage. Simmer on very low heat for 5 min.
- Just before serving add in sherry.
- Pour into soup bowls add in a small spoon of cream and a sprinkle of parsley.
- Serve with small squares of golden puff pastry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 87 | 49% |
| Total Fat 9.89g | 12% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 143mg | 6% |
| Potassium 386mg | 11% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.68g | 3% |
| Protein 14.51g | 23% |
