Pepper Pot With Shellfish And Squash
- Total Time
- 2 hours
- Rating
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Ingredients
- 3quarts chicken stock
- 1bottle white wine
- 1stick unsalted butter
- 3cups sliced leeks (white part only)
- 2butternut squash, peeled, seeded and cut in 1-inch cubes
- 1cup rice
- 2tablespoons grated fresh ginger
- 2teaspoons minced habaneros
- 2heaping tablespoons tomato paste
- 1cup heavy cream
- ½teaspoon ground nutmeg
- 1pound veal, poached and cubed
- ½pound peeled shrimp
- ½pound bay scallops
- 1cup shucked oysters
- Salt and pepper to taste
Nutritional analysis per serving (8 servings)
731 calories; 32 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 36 grams protein; 1928 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large stockpot, simmer chicken stock and wine for 5 minutes.
- Step 2
In a large skillet, melt butter and saute leeks until softened. Transfer to pot with squash, rice, ginger, habanero and tomato paste, and bring to a boil. Lower heat, and simmer 40 minutes.
- Step 3
Puree soup in blender or food processor in batches, then return to pot. Add cream and nutmeg, then veal and shellfish. Bring to a boil just to cook shellfish. Season with salt and pepper to taste, and serve.
Private Notes