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Vicki
Creamy seafood soup
Creamy soup with potatoes, saffron, Italian vegetables and seafood.
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Ingredients
Directions
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Melt the butter in a large pan with a thick bottom, over low heat so that the butter does not discolour. Add the flour and simmer for 3 minutes (roux).
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Stir frequently.
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Add the water, milk and fish stock tablets. Raise the heat and bring to a boil with a whisk while stirring.
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Add the potatoes and saffron, reduce the heat and simmer in 5 minutes with the lid on the pan.
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Add the stir-fry mix and heat for 5 minutes. Add the seafood and heat for another 5 minutes. Season to taste with salt and pepper.
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Nutrition
465Calories
Sodium0% DV1.855mg
Fat23% DV15g
Protein52% DV26g
Carbs18% DV54g
Fiber24% DV6g
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