Photo: Kevin McCutcheon
Italian Seafood Stew
12 ingredients
Serves 4.
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Good fish stock is increasingly available at seafood and other specialty markets. Buy it in small containers and store in the freezer for up to 3 months.
Estimated Nutrition (whole recipe, rough)
698
Calories
75g
Protein
30g
Fat
26g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 3 Tbs. olive oil
- 1 leek, white and light green portions, halved, washed and thinly sliced
- 1 small fennel bulb, trimmed and chopped
- 3 garlic cloves, minced
- 1 can (14 1/2 oz.) diced tomatoes, with juices
- 1 1/2 cups fish stock
- 1 cup dry red or white wine
- 1 Tbs. chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 3/4 lb. firm white fish fillets such as halibut, cut into 1-inch chunks
- 18 small mussels or clams, well scrubbed
- 6 oz. fresh lump crabmeat, picked over for shell fragments
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes