Seafood Stew with Cabbage and Carrots
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 tablespoon minced garlic
- 1 cup chopped onion
- 3 tablespoons unsalted butter
- 1/3 cup whipping cream
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1 1/2 cups bottled clam juice
- 1/2 cup riesling wine
- 12 clams, scrubbed
- 10 ounces orange roughy fillets, cut into 1-inch pieces
- 6 large uncooked shrimp, peeled, deveined
- 6 large sea scallops
- 4 cups thinly sliced green cabbage (about 1/2 medium head)
- 1 large carrot, peeled, grated
- Carbohydrate 36 g(12%)
- Cholesterol 256 mg(85%)
- Fat 33 g(50%)
- Fiber 9 g(35%)
- Protein 70 g(141%)
- Saturated Fat 19 g(96%)
- Sodium 2434 mg(101%)
- Calories 758
Preparation 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 sauté 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.
Preparation 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 sauté 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.
