Tender fish soup or stew in light tomato sauce.
This is an easy, but very tasty dish. Just about any seafood will work, but I listed my favorites. If you use fish, it should be firm, otherwise it will just disintegrate in the broth.
Have everything prepped because the key to this recipe is to not overcook the seafood. Chop all the seafood (other than the clams) into large chunks -- about 2 inch pieces.
Add olive oil and onion to a large saucepan with the onions over a medium heat and gently cook the onions for about 5 minutes. Add the hot pepper, turmeric, bay leaf, parsley and thyme and cook for another minute or two. Add the wine and bring up to boiling. Add the tomatoes and bring up to almost boiling, stirring occasionally. Add the seafood, bring back to almost boiling and lower the heat to low. Cover and cook for 5 minutes.
Serve with crusty bread and butter.
Don't overcook the seafood, it will get very rubbery.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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