Directions:
- Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
- Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
- Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
- Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
- Simmer for another 5 minutes, or until the fish and shellfish are tender.
- Add the parsley and salt and pepper to taste.
- Serve garnished with sour cream and the lumpfish caviar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 542.79 Kcal (2273 kJ) | ||
| Calories from fat | 290.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.28g | 50% | |
|---|---|---|---|
| Cholesterol | 107.48mg | 36% | |
| Sodium | 1423.8mg | 59% | |
| Potassium | 984mg | 21% | |
| Total Carbs | 41.52g | 14% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 22.64g | 45% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.8mg | 21% | |
| Calcium | 128.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 102.73 Kcal (430 kJ) | ||
| Calories from fat | 54.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 50% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 36% | |
| Sodium | 269.48mg | 59% | |
| Potassium | 186.24mg | 21% | |
| Total Carbs | 7.86g | 14% | |
| Sugars | 0.81g | 17% | |
| Dietary Fiber | 0.81g | 17% | |
| Protein | 4.29g | 45% | |
| Vitamin C | 2.7mg | 24% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.7mg | 21% | |
| Calcium | 24.4mg | 13% | |
* 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.
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