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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the red peppers and garlic in a mini or regular processor. | 2. Process until pureed. | 3. Bring the broth and potatoes to a boil in a large saucepan. | 4. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes. | 5. Add the fish, shrimp and scallops. | 6. Cook until fish is done (the shrimp will turn pink), about 5 minutes. | 7. Add the pureed pepper and garlic, the sherry and the cream. | 8. Continue to cook just until hot; do not boil. | 9. Taste for seasoning and serve immediately. | 10. If desired, garnish with chopped fresh parsley or chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1/2		chopped	-	-	-	-
garlic	2	cloves	peeled	8.94	1.9836	0.3816	0.03
fish stock	1	quart		-	-	-	-
potato	2		peeled cut	-	-	-	-
	1/2		cut	-	-	-	-
shrimp	1/2		peeled chopped	192.6671	0.0	45.5601	1.156
bay scallop	1/2			251.6006	12.2627	46.5574	1.9040000000000001
sherry	1/2	cup		-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.