Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 2 lbs. haddock fillets, cut in 2 in. pieces
- 24 clams (with liquid)
- 1 lb. fresh shrimp, cleaned and deveined
- 1 lb scallops
- 1/2 cup light olive oil
- 1 clove garlic, crushed
- 1 tbls salt
- 1/2 tspn pepper
- 1 large onion, diced fine
- 1 carrot, grated
- 1/2 cup celery, diced fine
- 1/2 cup chopped parsley
- 2 bay leaves
- 3 cups whole canned tomatoes, drain and reserve liquid
- 1 cup dry white wine
- =
Directions
In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.
Add the drained tomatoes, parsley, bay leaves, salt& pepper to saucepan.
Simmer for 5 minutes.
Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine.
Cover and simmer 10 minutes.
Add reserved tomato/clam liquid and simmer uncovered 20 minutes.
Serve from the casserole.
Cooking Time: 40 minutes.