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
242
12% daily value
12 servings
                                       
                                            gluten-​free
     

Fat

12% 8

Saturated

17% 3

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 13

Fiber

9% 2

Sugars

- 5

Sugars, added

- 0

Protein

51% 26

Cholesterol

33% 98

Sodium

18% 421

Calcium

9% 94

Magnesium

16% 68

Potassium

15% 694

Iron

23% 4

Zinc

16% 2

Phosphorus

55% 385

Vitamin A

14% 122

Vitamin C

21% 19

Thiamin (B1)

15% 0

Riboflavin (B2)

19% 0

Niacin (B3)

26% 4

Vitamin B6

26% 0

Folate equivalent (total)

22% 89

Folate (food)

- 89

Folic acid

- 0

Vitamin B12

348% 8

Vitamin D

609% 91

Vitamin E

8% 1

Vitamin K

50% 60

Sugar alcohols

- 0

Water

- 316
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