* Exported from MasterCook *
Slow Cooker Creamy Fish Soup - French Bourride
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
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1 pound boiling potatoes -- such as Yukon Gold, peeled and chopped
1 leek -- trimmed, well washed, and thinly sliced
2 medium carrots -- peeled and chopped
1 small fennel bulb -- trimmed and chopped
1 garlic clove -- minced
2 strips orange zest -- 3-inch each
1 bay leaf
6 cups water
1 cup dry white wine
salt and freshly ground black pepper
1 1/2 pounds monkfish -- or sea scallops
1 cup Aioli -- (French garlic mayonnaise)
1/4 cup heavy cream -- or creme fraiche
To serve: -- chopped fresh chives, croutons
In a large slow cooker, combine the potatoes, leek, carrots, fennel,
garlic, orange zest, and bay leaf. Add the water, wine, and salt and
pepper to taste. Cover and cook on low for 8 hours, or until the
vegetables are tender.
With a sharp knife, remove the connective tissue from the monkfish. Cut
the fish into bite-size pieces. If using scallops, cut them into halves or
quarters depending on their size. Add the seafood to the soup. Cover and
cook for 5 minutes more, or until just cooked through.
In a large bowl, whisk together the aioli and cream. Add 1 cup of the hot
broth to the bowl and whisk until blended. Pour the broth-cream mixture
into the soup and stir to combine. Discard the bay leaf. Taste for
seasoning.
Spoon the soup into bowls and sprinkle each with chives. Serve hot with
croutons.
Serves 6
AuthorNote: Rich and creamy, this soup can be a one-pot meal. Monkfish is
typically used in this dish in France, but any firm-fleshed fish or
shellfish can be substituted. Sea scallops are a good choice because of
their firm texture and sweet flavor.
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 504 Calories; 37g Fat (66.4%
calories from fat); 20g Protein; 22g Carbohydrate; 3g Dietary Fiber; 55mg
Cholesterol; 278mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 881 0 0
