The hearty, classic Mediterranean vegatable and seafood stew - a kind of ratatouille meets bouillabaisse - comes together quickly. Saffron is optional (but very good), as is a slice of toasted crusty bread in the bottom of each bowl.
Put the olive oil in a large pot over medium high heat.
When it's hot, add the fennel bulb, peppers, onions, garlic, salt, and saffron.
Cook, stirring occasionally until the vegetable have softened, about 5 - 10 minutes.
Add the red chile flakes, tarragon, and sprinkle with pepper.
Cook and stire until fragrant, just another minutes.
Add the tomatoes and potatoes, and stock.
Add carrots and zucchini.
Bring to a boil, reduce the heat so the liquid bubbles gently and cover.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1157g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 209 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3152mg | 109 % | |
Potassium 1292.7mg | 34 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 8.4g | 33 % | |
Sugars, other 40g | ||
Protein 5.7g | 8 % | |
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: 209
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