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15Ingredients
55Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 1 leeks (medium, sliced)
- 1 fennel (medium, sliced, save tops)
- 1 shallots (sliced)
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 6 small red potatoes (cut into bite size pieces)
- 1 1/2 cups light coconut milk (canned)
- 1/2 cup fish stock (you can also use water)
- 1 lb. salmon (skinned and cut into bite size pieces)
- 8 oz. shrimp (I leave the skin on for extra flavor but you can remove shells)
- 12 varnish clams
- 1 lemon
- red pepper flakes (or Pinch of Piment d’Espelette)
- watercress (for topping, optional)
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Directions
- Heat your KitchenAid® 3.0-Quart Low Casserole on your Gas Cooktop over medium heat. Add the olive oil, leek, fennel, shallot, salt and pepper. Cook until tender, about 5 minutes, making sure to stir the mixture occasionally.
- Add the potatoes, coconut milk and stock. Reduce heat to low, cover the 3.0-Quart Low Casserole and simmer until the potatoes are tender, about 10 minutes.
- Add the salmon, shrimp and clams. Cover and simmer for 2 or 3 minutes or until the clams open all the way. Taste the broth and adjust seasoning if necessary. Remove the pot from heat and add chopped fennel fronds, Piment d’Espelette and watercress. Serve immediately.
NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium410mg17% |
| Potassium2270mg65% |
| Protein44g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber11g44% |
| Sugars6g |
| Vitamin A80% |
| Vitamin C120% |
| Calcium20% |
| Iron45% |
* 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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Reviews(1)
Mark Solomon 2 years ago
I believe that for us newbies, some more precise instructions are needed. In this instance, a simple instruction of "1 fennel sliced" is incomplete. The bulb really needs to be chopped, not merely sliced. The fennel will take less time to soften up if chopped. Also, I believe that 1/2 cup fish stock is insufficient. At least 1 cup, if not 1 1/2 cups is needed. I'd also stress that a lot of salt and pepper is needed. Dashes of each is insufficient. Finally, I'd add some tawny port to the pot. It really brightens the flavor. And just to be open and honest, I cut out both the shrimp and the clams because I am kosher, but I substituted wild mushrooms to give it clam-like texture.