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Covered in Flour
French fish stew with salmon and mussels
Stew of mussels, fennel, salmon, garden peas and celery served with baguette.
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Ingredients
Directions
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Preheat the oven to 220 ° C and bake the baguette.
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In the meantime, remove the mussels that are broken or remain open when you tap them.
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Rinse the mussels in cold water and remove the ones that are now open. Leave the rest in cold water.
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Meanwhile cut the stems and a piece of the bottom of the fennel, preserve the green as a garnish.
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Halve the fennel in the length and remove the hard core. Cut the fennel into pieces and cut them in half widthwise. Slice the garlic.
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Heat the oil in a large soup pan with a thick bottom and fry the fennel for 2 minutes on medium heat. Add the garlic and cook for another 1 min.
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Add the wine, crumble the bouillon tablet above and add the whipped cream. Cut the salmon into pieces of 3 cm and put together with the mussels in the pan.
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Bring to the boil and simmer for 7 minutes with the lid on the pan. Add the garden peas for the last 2 minutes.
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In the meantime, finely chop the celery and sprinkle the oven just before serving, along with any green of the fennel. Serve with the baguette.
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Nutrition
675Calories
Sodium38% DV920mg
Fat52% DV34g
Protein74% DV37g
Carbs16% DV47g
Fiber36% DV9g
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