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Suggest a better description* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and stir into stew. Cook 5 more minutes. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 8 | ||
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Calories: 386 | ||
Calories from Fat: 69 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 142.3mg | 44 % | |
Sodium 354.5mg | 12 % | |
Potassium 1264.4mg | 33 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 13.1g | ||
Protein 51.3g | 73 % | |
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. |
Calories per serving: 386
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