Photo: Cala
Estimated Nutrition (whole recipe, rough)
621
Calories
72g
Protein
29g
Fat
10g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 pounds firm white fish fillet, such as red snapper or sea bream
- 1/2 pound scallops, muscle tabs removed, cut in half if large
- 1/2 pound shrimp, cleaned and tails removed
- 1/2 pound squid, cleaned and cut into bite-size pieces
- 3 garlic cloves, minced
- 1/4 teaspoon crushed saffron threads
- 2 dozen littleneck clams, scrubbed
- 2 dozen mussels, scrubbed and debearded
- 1 cup dry white wine
- 1 teaspoon dried red pepper flakes
- 3 Roma tomatoes, peeled, seeded, and chopped
- 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
- 1/4 cup loosely packed fresh basil leaves, torn
- 4 cups fish stock or water, as needed
- Kosher salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes