To make the garlic toast, drizzle the bread with olive oil, the. Griddle or grill until golden all over. While the toasts are still hot rub them with garlic set aside..
Heat the oil in a wide deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chili and cook a couple minutes more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 minutes stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most has boiled away.
Add fish stock and orange zest and heat u til gently simmering. Nestlé the halibut chunks into the liquid and cook for 5 mins. Add the clams and shrimp and cook for 5 mins more until the fish is cooked through and the claims have opened (through away any that haven't opened).
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 118 (22%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 243.2mg||75 %|
|Sodium 719.1mg||25 %|
|Potassium 1055.3mg||28 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 38.5g|
|Protein 60.1g||86 %|
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Calories per serving: 545
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