20 Ingredients
  • 3 cups chopped onion, divided
  • 1 cup dry white wine
  • 30 medium mussels (about 1 1/2 pounds), scrubbed and debearded
  • 6 flat-leaf parsley sprigs, divided
  • 2 tablespoons butter
  • 2 1/2 cups finely chopped fennel bulb
  • 2 cups finely chopped leeks (about 1 pound)
  • 4 cups boiling water
  • 2 extralarge fish-flavored bouillon cubes (such as Knorr)
  • 3 thyme sprigs
  • 1 bay leaf
  • 1/2 cup half-and-half
  • 1/4 cup crème fraîche
  • 2 large egg yolks
  • 1 3/4 pounds cod or other firm white fish fillets, cut into 1-inch pieces
  • 12 ounces sea scallops
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon (1-inch) julienne-cut lemon rind
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Nutrition
355
18% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

17% 11

Saturated

26% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

7% 22

Carbs (net)

- 19

Fiber

13% 3

Sugars

- 7

Sugars, added

- 0

Protein

77% 39

Cholesterol

49% 147

Sodium

26% 631

Calcium

14% 141

Magnesium

25% 101

Potassium

30% 1034

Iron

34% 6

Zinc

17% 3

Phosphorus

82% 575

Vitamin A

20% 183

Vitamin C

46% 28

Thiamin (B1)

18% 0

Riboflavin (B2)

21% 0

Niacin (B3)

31% 6

Vitamin B6

25% 0

Folate equivalent (total)

33% 134

Folate (food)

- 134

Folic acid

- 0

Vitamin B12

209% 13

Vitamin D

1% 3

Vitamin E

9% 2

Vitamin K

112% 89
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