Try this Christmas Seafood Stew recipe, or contribute your own.
Suggest a better description1. Heat oil in a large pot over medium heat. Add the fennel and saute until beginning to soften, about 8 minutes total. Add the saffron, garlic, thyme, rosemary, paprika and bay leaf and saute 3 minutes more.
2. Add the chicken broth, wine, and tomatoes. Cover and bring to a boil over medium-high heat. Turn the heat down add lemon zest and simmer for 10 minutes to blend flavors.
3. When the liquid is at a simmer, add the mussels and cook 2 minutes. Add the fish, shrimp (at end of shrimp is cooked) and scallops (at end if cooked) and cook for a few more minutes until the shrimp is pink and the fish and scallops are opaque. Be careful not to overcook. Whitle the stew cooks, chop the fennel fronds.
4. Ladle into bowls, top with fennel fronds and serve immediately.
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 8 | ||
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Calories: 396 | ||
Calories from Fat: 145 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 142.2mg | 44 % | |
Sodium 512.6mg | 18 % | |
Potassium 1248.7mg | 33 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 7.7g | ||
Protein 46.1g | 66 % | |
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: 396
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