HEAT the olive oil in a large Dutch oven over medium-high heat.
Add sliced fennel, onion, thyme, and 2 garlic cloves, and saute
ADD water and the next 6 ingredients (water thru tomato puree)
to fennel mixture, and bring to boil. Cook for 15 minutes or
until potatoes are crisp-tender. Add the halibut, scallops, and
shrimp; cover, reduce heat, and simmer 5 minutes or until
seafood is done.
LADLE soup into individual bowls, and garnish with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (702g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 147.8mg||45 %|
|Sodium 1040.5mg||36 %|
|Potassium 2103.8mg||55 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 39.6g|
|Protein 56g||80 %|
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: 480
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