Prepare the fish about one hour before. Cube the slices of fish and season with a bit of salt. Slice the onions, peel the tomatoes and slice both green and red peppers. Pour the olive oil in a clay pot and above it the clams, so that when they open stay in the bottom, thus protecting the dish from burning. After the clams open pour the rest of the prepared fish, along with the onions, peppers and diced tomatoes, rectify the salt, add the white wine and condiments and firmly close the pot. After about 5 minutes of boiling (in medium/strong fire), lower the gas level to the minimum and let it boil slowly until the fish is cooked. Do not open the pot, and let it rest for about 30 minutes. Warm it (do no let it boil) before serving with boiled potatoes.
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 4|
|Calories from Fat: 166 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 145.2mg||45 %|
|Sodium 160.6mg||6 %|
|Potassium 1887.9mg||50 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 26.1g|
|Protein 46.7g||67 %|
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Calories per serving: 492
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