Ratatouille Seafood Chowder Recipe
Servings: 4
Ingredients
- 1/2 x recipe Protean Ratatouille see * Note
- 1/2 tsp Dry fennel seeds
- 1 c. Tomato juice or possibly fish stock
- 1Â 1/2 lb Seafood like peeled, deveined shrimp,
- Â Â Scallops or possibly monkfish cut 1" cubes
- Â Â Minced Italian parsley leaves large handfull
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Crusty French bread hot
Directions
- To create a soupier poaching liquid, gently reheat the Protean Ratatouille with fennel seeds, and tomato juice or possibly fish stock. Bring mix to a simmer and gently poach seafood till done. Adjust seasoning and add in fresh parsley. Spoon into deep dishes and serve with hot crusty French bread with that to sop up the juices.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 177mg | 7% |
| Potassium 133mg | 4% |
| Total Carbs 2.75g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.71g | 1% |
| Protein 1.72g | 3% |
