Pepper Pot With Shellfish And Squash
Published November 28, 2000
- Total Time
- 2 hours
- Rating
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Ingredients
3 quarts chicken stock
1 bottle white wine
1 stick unsalted butter
3 cups sliced leeks (white part only)
2 butternut squash, peeled, seeded and cut in 1-inch cubes
1 cup rice
2 tablespoons grated fresh ginger
2 teaspoons minced habaneros
2 heaping tablespoons tomato paste
1 cup heavy cream
½ teaspoon ground nutmeg
1 pound veal, poached and cubed
½ pound peeled shrimp
½ pound bay scallops
1 cup shucked oysters
Salt and pepper to taste
Nutritional analysis per serving (6 to 8 servings)
59 grams carbs; 198 milligrams cholesterol; 731 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 32 grams fat; 4 grams fiber; 1928 milligrams sodium; 36 grams protein; 12 grams sugar
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