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Ingredients
US|METRIC
4 SERVINGS
- 12 mussels
- 4 scallops (large, Zucker recommends U-10, or fewer than ten to a pound)
- 1 lb. fish (any fresh tuna, grouper, salmon etc. cut into ¼ inch cubes)
- 8 shrimp (Zucker recommends 21–26 per pound)
- salt
- pepper
- 1/4 cup olive oil
- 2 Tbsp. chopped shallots
- 1 Tbsp. chopped garlic
- 1 chopped tomato (preferably Concasse)
- 1 red pepper (julienned)
- 1 poblano pepper (julienned)
- risotto (Par-cooked, see recipe)
- 1 cup chicken stock (can substitute fish or shrimp stock)
- 2 Tbsp. coconut milk
- 2 Tbsp. soy sauce
- 1/2 tsp. fish sauce
- 1 Tbsp. hot sauce (or cayenne)
- 1 Tbsp. Thai basil
- chiffonade
- 1/2 tsp. thyme (chopped)
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 1 whole white onion (finely diced)
- 1 box risotto (usually a one-pound box)
- 2 cups white wine
- 1 1/4 qt. chicken stock (this may vary depending on the risotto)
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat470 |
| % DAILY VALUE |
| Total Fat52g80% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium1500mg63% |
| Potassium1220mg35% |
| Protein42g |
| Calories from Fat470 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber2g8% |
| Sugars11g |
| Vitamin A40% |
| Vitamin C80% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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