1 tbsp butter
1 tbsp olive oil
½ cup green pepper, chopped
½ cup red bell pepper, chopped
1 cup onion, chopped
2 fresh garlic cloves, minced
1 cup carrot, grated
1 tablet fish bouillon
½ tsp paprika
4 cup heavy cream
13½ oz coconut milk, (1 can)
⅓ cup white wine
2 lb jumbo shrimp, peeled and deveined
12 littleneck clams, scrubbed
2 lb swordfish, cut into 1 inch pieces
1 tbsp fresh cilantro, chopped
1 tbsp fresh parsley, chopped
1 tbsp tomato paste
In a large, saucepan over medium heat, warm the olive oil and butter.
Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook for about 2 minutes until clams open. Remove from heat; discard any unopened shells.
Add the wine and tomato paste, then simmer for 20 minutes.
Garnish with fresh cilantro and parsley and serve hot.
Sugar: 5g
:
Calcium: 340mg
Calories: 1628kcal
Carbohydrates: 22g
Cholesterol: 763mg
Fat: 133g
Fiber: 3g
Iron: 5mg
Monounsaturated Fat: 37g
Polyunsaturated Fat: 8g
Potassium: 1908mg
Protein: 85g
Saturated Fat: 79g
Sodium: 1700mg
Trans Fat: 1g
Vitamin A: 10493IU
Vitamin C: 50mg
