Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Clam | 100g cooked | 148 |
| Halibut | 100g cooked | 140 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Monkfish | 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
- =
- 2 large onions, cut into quarters
- 6 ribs celery, cut into pieces
- 3 large carrots, cut into chunks
- 4 16-ounce cans stewed tomatoes, undrained
- 3 cups clam juice
- 2 teaspoons dried thyme
- 2 bay leaves
- 6 cups cooked brown rice
- 2 pounds monkfish or halibut fillet cut into 1-inch chunks
- 1 dozen (about 1 pound) mussels, cleaned
- 1 pound peeled, deveined shrimp
- 3/4 cup chopped fresh parsley
- 2 teaspoons freshly ground black pepper
- 6 cups chicken broth
- =
Directions
Combine onions, celery, carrots and tomatoes in bowl of large food processor; cover and process until pureed. Pour mixture into 8-quart stockpot. Add clam juice, thyme and bay leaves. Bring to a boil; reduce heat to medium-low and cook, uncovered about 1 hour, stirring occasionally. Stir in rice, fish, mussels, shrimp, parsley, pepper and broth. Cook an additional 10 to 15 minutes until fish is opaque and flakes with fork, shrimp are no longer pink, and mussels are opened. Remove bay leaves before serving.