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Add a photoServings: 4
Ingredients
- 8 ounce lobster tail
- 8 ounce salmon filet
- 1/2 lb (16-20) shrimp
- Â Â large mussels, shell on
- Â Â fish stock (may use chicken stock or possibly bouillon cube)
- 1 med onion, sliced
- 1 x red pepper, sliced
- 1 x green pepper, sliced
- 1 lb grape tomatoes
- 1 lb quartered mushrooms
- 1 bn scallions, minced
- 1 gm saffron threads
- 3 x cloves oven roasted garlic, chopped
Directions
- Fresh rosemary, thyme, sage, oregano, tarragon, lavender
- Place seafood in pot.
- Add in sufficient fish stock to cover seafood.
- Check for correct sodium level.
- Saute/fry onion, red and green pepper. Set aside. In a separate bowl, place grape tomatoes, mushrooms, garlic, scallions and saffron.
- Add in to seafood.
- Chop a good amount of fresh herbs and add in to pot. Let all of it simmer for about four to five min. Place in a serving bowl and garnish with your favorite blanched Mediterranean vegetables.
- Serves four to five.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 76 | 40% |
| Total Fat 8.52g | 11% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 63mg | 3% |
| Potassium 811mg | 23% |
| Total Carbs 13.31g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.46g | 4% |
| Protein 17.2g | 28% |
