This recipe was modified by Catherine for our gourmet luncheon. Its a version of cioppino. She makes the seafood broth ahead of time and then adds the seafood and other ingredients.
Source: Catherine Walworth
Heat a 4 qt Dutch oven, add a couple of tablespoons of chicken broth. When it sizzles, add the garlic and onion. Saute till opaque. Add the tomatoes, fish broth, wine, clam juice, herbs, red pepper flakes and bay leaf. Cover and simmer for 45 minutes. Add clams, shrimp and fish. Simmer 3-5 minutes until clams open and fish turns white. Adjust seasoning as needed by adding salt, broth, wine, and herbs to taste.
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Serving Size: 1 Serving (574g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 692 | ||
Calories from Fat: 361 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 54 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 292.7mg | 90 % | |
Sodium 858.6mg | 30 % | |
Potassium 951.5mg | 25 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.5g | ||
Protein 69.5g | 99 % | |
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: 692
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