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Ingredients
- 1/2 lb Seafood: Lobster, Scallops, Halibut, Mussels, etc.
- 1/4 c. Extra virgin olive oil
- 1/4 c. Dry White Wine
- 2 x Cloves Garlic, Pressed
- 1/4 tsp Saffron
- 1/4 lb Angel Hair
- 1 c. Fumet
- 1 x Carrot, Blanched & julienned
- 1 x Rib Celery, Blanched & Julienned Sauce Rouille
Directions
- Cut the fish into serving size chunks. Scrub all the shellfish but leave their shells intact. Cut up the lobster and remove the shells. Combine the extra virgin olive oil, wine, saffron and garlic. Marinate the seafood in the extra virgin olive oil mix till needed. To prepare, pour the fumet over the fish and marinade mix. Cook the angel hair pasta in salted boiling water till al dente. Simmer till the shells (on clams, oysters, scallops or possibly mussels)
- open. Place the angel hair in the bottom of a soup bowl. Pour the broth and seafood over it. Garnish with the blanched julienned vegetables. Serve with small rounds of toast coated with Sauce Rouille.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 321g | |
| Calories 983 | |
| Calories from Fat 494 | 50% |
| Total Fat 55.94g | 70% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 602mg | 17% |
| Total Carbs 94.38g | 25% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.77g | 5% |
| Protein 15.93g | 25% |
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