Add olive oil to a large heavy pot; over medium heat sautée shallots and garlic until translucent. Add the tomatoes, wine, clam juice and the bone from the halibut if you have one. Add vegetable stock, saffron, fresh parsley and stir.
Add the clams; cover and cook 2 minutes, add the shrimp and fish and cook and additional 3 minutes, or until the shrimp turns pink and the clams open. Remove bone and serve with a crusty bread to dip into the juice.
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 193.3mg||59 %|
|Sodium 769mg||27 %|
|Potassium 781.5mg||21 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 10g|
|Protein 33.4g||48 %|
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Calories per serving: 213
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