Turbot, Spiced Mussel And Clam Broth

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
794
FAT
82%
CHOL
122%
SOD
116%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

4 turbot fillets, 150g each

1 kg of mussels

500 g of clams, small

200 ml of white wine

30 g of butter

100 g of shallots, peeled and chopped

1 garlic clove, peeled and crushed

1 tsp of curry paste

1 pinch of saffron, large

25 g of plain flour

200 ml of crème fraîche

1 tbsp of chopped parsley

salt

pepper

lemon juice to taste

1 dash of Tabasco green

vegetable oil

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