Cold Chowder of Tomatoes and Cooked and Raw Seafood (190.68 calories per serving)TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:132 kcal
Proteins:11.7 g
Fats:8.3 g
Carbohydrate:2.5 g
Fibers:0.6 g
Sugar:0.7 g
Cholesterol:80.4 mg
Sodium:148.3 mg
Calcium:42.1 mg
Energy:235 kcal
Proteins:20.8 g
Fats:14.7 g
Carbohydrate:4.5 g
Fibers:1 g
Sugar:1.3 g
Cholesterol:143.2 mg
Sodium:263.9 mg
Calcium:74.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Fish and shellfish
30
cooked shelled mussels
30
g
cooked shelled clams
80
g
giant red shrimp
120
g
raw langoustines
15
g
raw salmon, diced
15
g
raw tuna, diced
40
g
cooked calamari
18
g
raw sea bass, chopped tartar style, with salt, pepper and chives
200
g
tomatoes, peeled and seeded
4
g
basil
120
g
raw northern shrimp
40
g
extra virgin olive oil
pepper
METHOD
- Blanch the shrimp for a few seconds in boiling water; peel and devein.
- Liquefy the tomatoes, basil leaves and shrimp in a blender; strain.
- Pour into soup bowls; top with a small spoonful of sea bass tartar.
- Attractively arrange the fish and shellfish on top.
- Drizzle with olive oil and season with a grinding of fresh pepper.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Zuppa di pesce cotto y crudo
Ideal season: spring
