Try this Fish Stew with White Wine And Tarragon recipe, or contribute your own.
Suggest a better descriptionPrepare a fish broth by placing all the fish bones in a small pot, covering with cold water and simmering for 1 hour. Strain and set aside; lightly season with salt. In a sauce pan, heat 6 tablespoons of the olive oil with fresh bay leaves. Lightly salt all the fish, adding first the clams, mussels and squid; cook at medium heat for 2 minutes. Lightly dust all remaining fish with flour. Add bass and snapper and cook for 2 minutes. Add scallops, shrimp, mullet, garlic, crushed red pepper and the fish broth. Bring to a boil and let simmer for 2 minutes. To prevent breaking the fish, do not stir. At the last moment, add the chopped parsley and tarragon and sprinkle olive oil over stew. Adjust salt to taste. Serve immediately. Yield: 4 servings. Recipe by: CHEF DU JOUR SHOW #DJ9095 - PAUL BARTOLOTTA
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Serving Size: 1 Serving (1919g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1535 | ||
Calories from Fat: 1089 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121g | 161 % | |
Saturated Fat 17.3g | 86 % | |
Monounsaturated Fat 86.4g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 600.2mg | 21 % | |
Potassium 280.1mg | 7 % | |
Total Carbohydrate 79.8g | 23 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 73.2g | ||
Protein 11.3g | 16 % | |
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: 1535
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