Haddock and Mussel Stew
Nutrition
Calories: 441 kcalCarbohydrates: 17 gProtein: 54 gFat: 27 gSaturated Fat: 13 gCholesterol: 146 mgSodium: 603 mgFiber: 4 gSugar: 7 gVitamin A: 154.55 IUCalcium: 123 mgIron: 14 mg
Ingredients
- 12 oz Hannaford Inspirations Prime Cut Haddock Loin
- 8 oz Blue mussels raw
- 1½ tablespoon Olive oil salad or cooking
- ½ each fresh whole small white onion
- 1 each Fresh whole carrots 7 1/2" long
- 1½ teaspoon Fresh orange peel grated
- ½ cup Canned clam juice
- 1 each Fresh medium red tomatoes 1/4"
- 1 tablespoon Butter salted
Instructions
- 1. Heat oil in large pot or Dutch Oven over medium-high heat. Add onion, garlic and carrots. Cook 5 minutes or until tender. Add orange peel, clam juice and white wine and bring to a boil.
- 2. Add haddock loins, mussels and tomatoes. Reduce heat, cover and simmer 20 minutes or until mussels are open and fish is opaque. (Discard any unopened mussels)
- 3. Using slotted spoon, remove fish to serving bowl. Spoon mussels and vegetables around fish. Stir butter and herbs into remaining broth in pan to melt butter. Pour broth over fish and mussels and serve with Hannaford Inspirations Olive Batard. (Note: Hannaford Inspirations Olive Batard is not included in the nutritional analysis.)
- Source: Hannaford fresh Magazine, Holiday 2005