Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
780
Calories
87g
Protein
32g
Fat
36g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
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
- 2 Tbs. extra-virgin olive oil
- 1 lb. chorizo sausage links
- 2 fennel bulbs, thinly sliced crosswise,
- fronds reserved for garnish
- 1 large yellow onion, thinly sliced
- 4 cups chicken stock
- 1 can (28 oz.) crushed tomatoes
- Peel of 1 orange, cut into 1⁄2-inch-thick strips
- 2 lb. sea bass fillets, cut into 1 1⁄2-inch pieces
- 2 lb. medium shrimp, peeled and deveined
- 2 lb. mussels, well scrubbed and debearded
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