White bean stew with clams and shrimps

120 min
Type of dish: Legumes, Shellfish
Temperature: Hot
Allergens
Crustacean
Crustacean
Fish
Fish
Molluscs
Molluscs
Sulfites
Sulfites
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Haricot beans 0.425 kg
Langoustine 0.075 kg
Small farmed clam 0.1 kg
Table salt 3.75 g
Onion 0.2 kg
Carrots 0.05 kg
Leek 0.4 ud
Tomato 0.2 kg
Langoustine 0.1 kg
Rice 0.06 kg
Fumet 1.5 l
Brandy 0.05 l
Table salt 7.5 g
Elaboration
  • Put the beans to soak approximately 12 hours before cooking.
  • Make a thick sauce américaine and allow it to cool, as you will need it cold.
  • Chop the onion into julienne.
  • Chop the leek and the carrot into half-moon shapes.
  • Chop the tomatoes into four equal pieces.
  • Wash the clams with salted cold water.
  • Peel the shrimps.

 

For the beans:

  • Cook the beans in the cold thick américaine sauce.
  • Cook on a low heat stirring gently in order not to crumble the beans.
  • Sautée the shrimps.
  • Steam the clams until they are open, with a little fumet or américaine sauce.
  • Once the clams are cooked, check if the salt and the thickness are the desired ones.
  • Once cooked, add the garnish (the shrimps and the clams).
Nutritional information (1 portion)
Fiber 31.7 g
Saturates 1.46 g
Monounsaturated fatty acids 1.73 g
Polyunsaturated fatty acids 4.58 g
Cholesterol 34.13 mg
Calcium 485.89 mg
Iron 12.33 mg
Zinc 5.5 mg
Vitamin A 420.29 ug
Vitamin C 96.44 g
Folic acid 350.29 ug
Salt (Sodium) 1194.96 mg
Sugars 34.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.