Scandinavian Seafood Stew Recipe

Scandinavian Seafood Stew is a tasty seafood medley that will definitely captivate your taste buds. I love the dish and often serve it for family dinner and also for formal parties. Serve the Scandinavian Seafood Stew at home and see how tempting it is for yourself!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Small onions1 Pound, peeled
 Leeks2 Large, cleaned and chopped (White Part Only)
 Carrots2 Medium, finely chopped
 Butter3 Tablespoon
 Dried thyme/1 tablespoon fresh thyme1 Teaspoon
 Dried dill weed/1 tablespoon minced fresh dill1 Teaspoon
 Dried savory/0.75 teaspoon minced fresh savory1⁄4 Teaspoon
 Ground cardamom1 Pinch (Generous Pinch)
 New potatoes1 1⁄2 Pound, peeled and cut into small cubes
 Fish stock7 Cup (112 tbs) (Spiced)
 Clams/Mussels1 1⁄2 Pound, soaked in cold water with 1 teaspoon salt for 1 hour, rinsed, scrubbed and debearded
 Salt1 Teaspoon (Used For Soaking Clams In Water)
 Shrimp1 Pound, shelled and deveined
 Cod fillet1 Pound, cut into bite size pieces
 Haddock fillet1 Pound, cut into bite size pieces
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Minced green onion1⁄2 Cup (8 tbs) (With Tops, For Garnish)
 Minced dill1 Tablespoon (For Garnish, Fresh)

Nutrition Facts

Serving size: Complete recipe

Calories 4040 Calories from Fat 1227

% Daily Value*

Total Fat 135 g208.2%

Saturated Fat 45.9 g229.6%

Trans Fat 0 g

Cholesterol 1368.4 mg

Sodium 10709 mg446.2%

Total Carbohydrates 328 g109.5%

Dietary Fiber 28.7 g114.6%

Sugars 58.9 g

Protein 371 g742.5%

Vitamin A 723.7% Vitamin C 436.1%

Calcium 163.8% Iron 755.7%

*Based on a 2000 Calorie diet

Directions

Combine onions, leek, carrot, butter, herbs and cardamom in heavy, nonalu minum 6 quart pan.
Cover and cook over low heat until vegetables are wilted, about 20 minutes.
Add potato and stock and simmer until onions and potato are tender.
About 15 minutes before serving, bring to gentle simmer.
Stir in cream.
Add clams or mussels, cover and cook very gently until shells begin to open.
Add shrimp and cook until barely firm, about 1 minute longer.
Stir in cod and haddock and season with salt and pepper.
Ladle into bowls.
Discard any clams or mussels that have not opened and sprinkle each serving with some of the onion tops and dill.
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