Photo: Kevin McCutcheon
Seafood stew with saffron
13 ingredients
Serves 4
openrecipes
Give sustainable fish a go with this simple stew from Mitch Tonks
Estimated Nutrition (whole recipe, rough)
527
Calories
47g
Protein
27g
Fat
18g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Saffron | 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 tomatoes
- 300g clams , cleaned
- 300g mussels , cleaned
- olive oil
- 2 shallots , finely chopped
- 4 garlic cloves , chopped
- large pinch saffron
- 3-4 sprigs thyme
- Pernod
- 400ml white wine
- 750g firm white fish , choose MSC-certified sustainable species such as cape hake, gurnard and pollack , cut into large chunks
- 400ml fish stock
- small bunch parsley or basil, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes