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.
