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Recipe Name: Aromatic Shellfish Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Stock ready made and all
2 Garlic cloves, peeled and
1 Star anise
8 White peppercorns, crushed
1 Lemon and 1 orange, zest of
1 Sprig thyme
500 Cold water
A small bunch of chervil
100 Dry white wine
1/2 Onion, peeled and finely
White of 1 small leek
Finely chopped
1 Carrot, peeled and finely
1 Fennel bulb, finely chopped
12 Mussels, cleaned and rinsed
12 Clams
12 Cockles
4 Scallops, each sliced into 3
1/2 A cucumber, peeled seeded
cut into strips
2 Plum tomatoes, peeled
seeded and
1 Bunc coriander, picked and
Put all the vegetables, spices, zests and thyme into a large saucepan
and pour in the cold water. Bring to the boil and skim, then simmer
for about 10 minutes. Pour in the wine and simmer for a further 2
minutes. Add the chopped coriander then take the pan off the heat and
leave uncovered for about half an hour to infuse, strain through a
fine conical sieve into a clean pan and bring to the boil, turn down
to simmering point. Add the mussels, clams and cockles, cover and cook
over the highest possible heat for about 2 minutes until they open,
add the sliced scallops and cook for a further 30 seconds. Toss in the
cucumber and diced tomato and coriander and serve. DISCLAIMER©
Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton
Food Network Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 426
Calories From Fat: 74
Total Fat: 9g
Cholesterol: 0mg
Sodium: 2905.2mg
Potassium: 3582.1mg
Carbohydrates: 69.2g
Fiber: 40g
Sugar: 16g
Protein: 40.1g

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