This Italian-American fish stew originated in San Francisco
In 7 to 8 quart saucepot, heat 3 Tbsp. oil on med. Add 1 med. onion, finely chopped; 2 cloves garlic, minced; and 1/2 tsp. salt and cook 8 min., stirring. Add 1 can (28 oz.) crushed tomatoes, 2 bottles (8 oz. each) clam juice and 2 Tbsp. butter. Heat to simmering on high. Add 1 lb. shelled, deveined shrimp; 2 lbs. mussels, scrubbed; and 1 lb. boneless cod fillet, cut into 3 in. chunks. Cover; simmer 10 to 12 min. or until most mussels. Sprinkle with chopped parsley; serve in bowls with crusty bread.
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 601 | ||
Calories from Fat: 328 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 199.9mg | 62 % | |
Sodium 781.1mg | 27 % | |
Potassium 1282.7mg | 34 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 16.3g | ||
Protein 49.4g | 71 % | |
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: 601
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