Thaw fish if frozen and cut into small serving pieces. Cook onion and garlic in oil until onion is tender but not brown. Add tomatoes, tomato sauce, water, parsley, bouillon, basil, oregano, and pepper. Cover. Simmer gently for about 30 minutes. Add fish chunks; cover and simmer 10 minutes per inch of thickness. Add clams or oysters and shrimp; cover and simmer 5 minutes longer or until fish flakes easily when tested with a fork. Note: Any combination of fish and shell fish may be used in this recipe. Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 06:39:20 -0700 (PDT) From: Corky Courtright
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (44%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 67.2mg||21 %|
|Sodium 229.7mg||8 %|
|Potassium 498.7mg||13 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 20.8g|
|Protein 23.7g||34 %|
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Calories per serving: 334
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