Shellfish and Prawn Broth
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 1 onion (chopped)
- 1 clove garlic cloves (crushed)
- 7 ozs canned Tomatoes
- 1 ⅛ cups fish stock (or water)
- 1 bay leaf
- ½ tsp chopped thyme
- ½ cup dry white wine
- 7 ozs large shrimp (peeled and deveined)
- 7 ozs Scallop
- 4 small clam
- 8 mussels (cleaned and beards removed)
- 7 ozs white fish fillets (cubed)
- 2 Tbsps chopped parsley
Preparation steps
1.
Heat the butter in a large pan and add the onion and garlic. Cook slowly over a low heat for about 5 minutes until softened.
2.
Add the tomatoes, stock, bay leaf, thyme and wine. Mix well. Cover and simmer for 15 minutes.
3.
Stir in the prawns, scallops, clams, mussels and cubed fish. Bring to a boil, cover and simmer for 5-8 minutes, until the clams and mussels open. Discard any that do not open.
4.
Ladle the soup into serving bowls and sprinkle with parsley.
