In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
Remove the lid and discard any mussels that do not open.
Prepare the soup the day before. Place seafood in baggies already cleaned and prepared. Add cod chunks (do not stir soup at this point or you will break all the chunks) – cook for 5 minutes then add the shrimp, scallops & mussels and cook 10-15 minutes longer.
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|Serving Size: 1 Serving (2296g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 326 (30%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 296.5mg||91 %|
|Sodium 3510.9mg||121 %|
|Potassium 4039.9mg||106 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 24.4g|
|Protein 142.7g||204 %|
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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: 1077
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