In a 6- to 8-quart pan, combine broth, wine, bay leaf, garlic, saffron, and chilies. Cover and bring to a boil, then simmer, covered, 20 to 30 minutes.
Meanwhile, in a food processor or blender, whirl tomatoes to coarsely puree. Add to pan; cover and bring to a boil. Add clams, cover, and simmer 5 minutes. Cut fish into 1/2-inch cubes. Add fish, scallops, and shrimp to pan; cover and simmer until clams pop open and remaining shellfish is barely translucent in thickest part (cut to test), 3 to 5 minutes. Sprinkle with cilantro.
Ladle seafood and broth into bowls. Add salt, pepper, and lime to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1367g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1664 (63%)|
|Amt Per Serving||% DV|
|Total Fat 184.9g||247 %|
|Saturated Fat 52.9g||264 %|
|Monounsaturated Fat 76.6g|
|Polyunsanturated Fat 39.7g|
|Cholesterol 927.5mg||285 %|
|Sodium 902.9mg||31 %|
|Potassium 2398.2mg||63 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 232g||331 %|
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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: 2661
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