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Suggest a better description1. Infuse the aromatics in the fish stock by slowly bringing to just below boiling and allow to sit.
2. In a separate pan place the wine and saffron and bring to the boil. Reduce the win by about a half, allowing the colour from the saffron to come out.
3. Strain the fish stock through a fine sieve and add to the wine. Place the fish and shellfish in the broth, cover with a lid and simmer gently for 5 minutes. Lift the lid, add the remaining ingredients, replace the lid and simmer for a further 2 or 3 minutes or until the fish is cooked and shellfish open.
4. Divide equally into 4 bowls and serve.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 188 | ||
Calories from Fat: 36 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 57.6mg | 18 % | |
Sodium 512.6mg | 18 % | |
Potassium 832.5mg | 22 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8g | ||
Protein 25.8g | 37 % | |
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: 188
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