Ingredients:
- 1 cup sliced-on-the-diagonal asparagus
- 1/2 shelled peas
- equipment: 12 to 14-inch wide straight-sided skillet with a tight-fitting lid
Directions:
- Bring a medium pot of water to a boil and season generously with salt. Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells. Transfer the beans to a bowl.
- Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain. Transfer the vegetables to the bowl of beans.
- Preheat the oven to 200 degrees F.
- Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice). Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes.
- Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated. Whisk in the herbs.
- Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.33 Kcal (1257 kJ) | ||
| Calories from fat | 128.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 22% | |
|---|---|---|---|
| Cholesterol | 69.03mg | 23% | |
| Sodium | 302.78mg | 13% | |
| Potassium | 485.47mg | 10% | |
| Total Carbs | 15.26g | 5% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 18.85g | 38% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.4mg | 25% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 124.16 Kcal (520 kJ) | ||
| Calories from fat | 52.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 22% | |
|---|---|---|---|
| Cholesterol | 28.54mg | 23% | |
| Sodium | 125.17mg | 13% | |
| Potassium | 200.7mg | 10% | |
| Total Carbs | 6.31g | 5% | |
| Sugars | 1.05g | 10% | |
| Dietary Fiber | 0.85g | 8% | |
| Protein | 7.79g | 38% | |
| Vitamin C | 4mg | 16% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 25% | |
| Calcium | 19.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Creamed Corn And Fava Beans
Fava beans, drained, Ears corn, shucked, Butter and 5 more.. -
Mushroom Polenta Canapes
Water, Quick-cooking polenta, Salt, Butter, melted and 13 more.. -
Candied Walnut Salad with Walnut Vinaigrette
Butter, Brown sugar, Walnut halves, Apple cider vinegar and 9 more.. -
Mushroom Lasagna
Boiling water, Dried porcini mushrooms, Butter and 16 more..
Also Try
-
Black Sea Bass with Moroccan Vegetables and Chile Sauce
Olive oil, Chopped leeks (or onions), Garlic, chopped and 20 more.. -
-
-
-
Sea Bass and Confetti Vegetables with Lemon-Butter Sauce
Sea bass or grouper fillets, Salt, Dry white wine and 6 more.. -
Roasted Black Sea Bass with Tomato and Olive Salad
Garlic clove, Anchovy paste, Red-wine vinegar and 10 more.. -
-
-
Pork and Sauerkraut a La Budapest
Butter, Onions (sliced thin), Pork (cut in 1-inch cubes ) and 8 more.. -
Beef and Prunes a La Tajine/Tagine
Beef, cut into 1 inch cubes, Onions, chopped, Vegetables and 10 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
