Heat the olive oil and add the garlic, parsley, celery and capsicum and saute for a few minutes, until the vegetables soften. Add the onions, paprika and chilli and continue cooking until the mixture is thick and fragrant. Add the stock, tinned tomatoes and tomato paste and bring the mixture to a steady simmer. Simmer for 40 minutes until the mixture is full of flavour, then add the shellfish and simmer for a further 5 minutes. Serve with additional parsley and serve. Per serving: 606 Calories (kcal); 43g Total Fat; (60% calories from fat); 11g Protein; 54g Carbohydrate; 0mg Cholesterol; 524mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3078g)|
|Recipe Makes: 1|
|Calories from Fat: 1183 (37%)|
|Amt Per Serving||% DV|
|Total Fat 131.4g||175 %|
|Saturated Fat 20.3g||101 %|
|Monounsaturated Fat 47.7g|
|Polyunsanturated Fat 46g|
|Cholesterol 1182.7mg||364 %|
|Sodium 2363.2mg||81 %|
|Potassium 10718.3mg||282 %|
|Total Carbohydrate 96.1g||28 %|
|Dietary Fiber 29.2g||117 %|
|Sugars, other 66.9g|
|Protein 398.1g||569 %|
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Calories per serving: 3175
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