Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 4 cups seafood or vegetable broth
- 1 cup shrimp, peeled and deveined
- 1 cup scallops
- 1 cup white fish, cubed
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley or dill, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Add diced potatoes and broth, bring to a simmer, and cook until potatoes are tender.
- Stir in shrimp, scallops, and white fish; cook for an additional 10 minutes.
- Pour in heavy cream, stir, and season with salt and pepper to taste.
- Garnish with fresh herbs before serving.
Notes
Store leftovers in the fridge for up to 2 days or freeze for up to 3 months. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg