Seafood Noodle Pot

Name: Seafood Noodle Pot
Cuisine: Swiss
Ingredients: 150 g (5 oz) Chinese egg or glass noodles; 150 g (5 oz) Chinese egg or glass noodles; 150 g (5 oz) squid, cleaned and sliced into rings or squares; 150 g (5 oz) squid, cleaned and sliced into rings or squares; 150 g (5 oz) fresh monkfish fillet, thinly sliced; 150 g (5 oz) fresh salmon fillet, thinly sliced; 120 g (4½ oz) cooked mussels; 100 g (4 oz) thin leeks; 100 g (4 oz) carrots, peeled; 100 g (4 oz) shiitake mushrooms; 400 ml (14 fl oz) White Poultry Stock; salt and freshly ground pepper; salt and freshly ground pepper; 15 ml (1 tablespoon) finely cut spring onion or seeded red chilli pepper; 15 ml (1 tablespoon) finely cut spring onion or seeded red chilli pepper; 15 ml (1 tablespoon) fresh coriander or parsley leaves; 15 ml (1 tablespoon) fresh coriander or parsley leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

150 g (5 oz) Chinese egg or glass noodles
150 g (

Asia
Europe
Japan
Switzerland
Pasta
Low carb
High protein
Keto
Low calorie

Method

Blanch in boiling water to soften, then drain.

Divide between two individual heatproof serving pots. Add the noodles.

Trim as appropriate. Cut the leeks diagonally into thin slices; score channels along the carrots with a cannelle knife, then slice. Divide all the vegetables between the two pots.

Bring to the boil, taste for seasoning, and divide between the pots. Heat t