* Exported from MasterCook *

SEAFOOD CASSEROLE

Recipe By :The AUSSIE LC GOURMET
Serving Size : 6 Preparation Time :1:00
Categories : 5-10G Low Carb Aus. Womens Weekly
Regional Australian Regional Spanish
Seafood Shellfish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 kg mussels -- 1lb small
1/2 kg shrimp -- 1lb
250 g calamari -- hoods 8 oz
250 g lobster tails -- 8 oz
2 tsp olive oil
1/2 lg leek -- sliced
2 cl garlic -- crushed
1/2 can tomatoes
1/2 cup dry white wine
2 tbsp sweet sherry
3/4 cup fish stock
1 1/2 drops saffron threads
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
150 g scallops -- 12 oz

Scrub mussels, remove beards. Shell and devein prawns, leaving tails intact. Cut calamari open, score shallow diagonal pattern on inside surface, cut into 6cm pieces. Shell lobster tail, cut lobster meat into 5cm pieces. Heat oil in large pan, add leek and garlic; cook, stirring, until leek is soft. Add undrained crushed tomatoes, wine, sherry, stock, saffron, carrots and herbs; simmer, covered, 30 minutes. Add mussels; simmer, covered, 2 minutes. Add prawns, calamari and lobster pieces; simmer, covered, about 2 minutes. Add the scallops; simmer, uncovered, about 2 minutes or until seafood is just cooked. Discard any unopened mussels.

Cuisine:
"Spanish"












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Per Serving (excluding unknown items): 314 Calories; 7g Fat (21.4% calories from fat); 46g Protein; 9g Carbohydrate; trace Dietary Fiber; 297mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0