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Seafood in Celery Root and Lovage Broth Recipe

Seafood in Celery Root and Lovage Broth Recipe

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Ingredients:

Serving

3/4 lb celery root (sometimes c alled celeriac), peeled with a knife and cut into 1/2-inch pieces (1 1/3 cups)
2 (6-inch) fresh lovage sprigs, coarsely chopped, or 1/4 cup coarsely chopped tender inner leaves from celery ribs
1 tsp table salt
4 cups water
1/2 stick (1/4 cup) unsalted butter
1 1/2 lb oyster mushrooms, trimmed
1 cup diced (1/3-inch) fennel bulb (sometimes called anise; 5 oz)
1/2 cup diced (1/3-inch) sweet onion such as vidalia or walla walla (2 1/2 oz)
1 cup dry white wine
1/2 cup heavy cream
12 large sea scallops (1lb ), tough muscle removed from side of each if necessary
12 jumbo shrimp (10 to 15 per lb ), peeled
12 shucked kumamoto oysters in their liquor
1/4 tsp coarsely ground black pepper
coarse sea salt to taste
garnish: fresh lovage or celery leaves, chopped

Directions:

Simmer celery root, lovage, and 1/2 teaspoon table salt in water in a 3-quart saucepan, partially covered, until tender, 12 to 15 minutes. Transfer celery root with 1 cup cooking liquid (reserving remainder) to a food processor and purée until very smooth. Force purée through a fine-mesh sieve into a bowl, pressing on solids, then stir in 1 cup reserved cooking liquid.
Heat 2 tablespoons butter in a 2- to 3-inch-deep 12-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, fennel, onion, and remaining 1/2 teaspoon table salt, covered, stirring occasionally, until softened, 10 to 12 minutes. Add wine and boil, uncovered, until reduced by half, about 3 minutes. Stir in celery purée, cream, and remaining 2 tablespoons butter. Add scallops and shrimp, then simmer, covered, turning occasionally, until shellfish are just cooked through, 5 to 6 minutes.
Divide scallops and shrimp among 4 shallow bowls, then divide vegetables from skillet among bowls using a slotted spoon. Boil celery mixture in skillet over moderate heat, stirring occasionally, until reduced to about 2 cups, 8 to 10 minutes. Add oysters, including their liquor, and cook over moderately low heat until edges begin to curl, about 1 minute, then transfer to bowls with slotted spoon. Spoon thickened purée over seafood and vegetables, then sprinkle with pepper and sea salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5790.23 Kcal (24243 kJ)
Calories from fat	3184.68 Kcal
		% Daily Value*
Total Fat	353.85g	544%
Cholesterol	1114.4mg	371%
Sodium	21199.29mg	883%
Potassium	2673.29mg	57%
Total Carbs	504.26g	168%
Sugars	7.32g	29%
Dietary Fiber	23.31g	93%
Protein	167.11g	334%
Vitamin C	4.4mg	7%
Vitamin A	0.3mg	9%
Iron	20.2mg	112%
Calcium	573.5mg	57%

Amount Per 100 g
Calories	235.09 Kcal (984 kJ)
Calories from fat	129.3 Kcal
		% Daily Value*
Total Fat	14.37g	544%
Cholesterol	45.25mg	371%
Sodium	860.7mg	883%
Potassium	108.54mg	57%
Total Carbs	20.47g	168%
Sugars	0.3g	29%
Dietary Fiber	0.95g	93%
Protein	6.78g	334%
Vitamin C	0.2mg	7%
Iron	0.8mg	112%
Calcium	23.3mg	57%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

144.5

Points
159

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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