Prepare a fish broth by placing all the fish bones in a small pot, covering with cold water and simmering for 1 hour. Strain and set aside; lightly season with salt. In a sauce pan, heat 6 tablespoons of the olive oil with fresh bay leaves. Lightly salt all the fish, adding first the clams, mussels and squid; cook at medium heat for 2 minutes. Lightly dust all remaining fish with flour. Add bass and snapper and cook for 2 minutes. Add scallops, shrimp, mullet, garlic, crushed red pepper and the fish broth. Bring to a boil and let simmer for 2 minutes. To prevent breaking the fish, do not stir. At the last moment, add the chopped parsley and tarragon and sprinkle olive oil over stew. Adjust salt to taste. Serve immediately. Yield: 4 servings. Recipe by: CHEF DU JOUR SHOW #DJ9095 - PAUL BARTOLOTTA
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1919g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1089 (71%)|
|Amt Per Serving||% DV|
|Total Fat 121g||161 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 86.4g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 0mg||0 %|
|Sodium 600.2mg||21 %|
|Potassium 280.1mg||7 %|
|Total Carbohydrate 79.8g||23 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 73.2g|
|Protein 11.3g||16 %|
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: 1535
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!