Chop tomatoes, onion and garlic. Heat olive oil in large stock pot. Add onion. Saute until softened, then add garlic. When garlic is also translucent, add tomatoes and herbs. Add wine and clam juice. Let simmer for about 30 minutes or until tomatoes have completely broken up. Cut snapper into one inch pieces and add to pot. Cook about 5 minutes. Add mussles and clams. Cook until all shellfish has opened. Serve immediately with good sour dough bread.
Serve the rest of the white wine with the stew!
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|Serving Size: 1 serving (319g)|
|Recipe Makes: 3|
|Calories from Fat: 42 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 76.2mg||23 %|
|Sodium 476.8mg||16 %|
|Potassium 952.1mg||25 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.5g|
|Protein 36.3g||52 %|
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Calories per serving: 279
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