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Ingredients
- 4 sprigs flat-leaf parsley leaves only, plus extra to garnish
- 30 g fresh chives cut into thirds
- 1 yellow onion cut into halves
- 3 garlic cloves
- 200 g carrots cut into pieces (2-3 cm/¾-1 in.)
- 80 g celery cut into pieces (2-3 cm/¾-1 in.)
- 130 g butter, unsalted divided
- 1 tsp curry powder
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp fresh thyme leaves only
- 50 g all-purpose flour
- 100 g white wine
- 2 potatoes (approx. 200 g), peeled and cut into pieces (2 cm/¾ in.)
- 500 g liquid fish stock
- 100 g whipping cream 30-35 % M.F.
- 200 g white fish fillet, skinless cut into pieces (2-3 cm/¾-1 in.)
- pepper sauce, type Tabasco to taste (optional)
- 150 g raw shrimp, peeled, deveined large size
- 150 g scallops
- 100 g smoked salmon cut into pieces
- Nutrition
- per 1 portion
- Calories
- 596.2 kcal / 2503.9 kJ
- Protein
- 33 g
- Fat
- 40.1 g
- Carbohydrates
- 24.5 g
- Fibre
- 5.3 g
- Saturated Fat
- 24.2 g
- Sodium
- 1558.6 mg
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