Yummy stew found on Fisherman's Wharf
* to easily cut up the tomatoes, use a sharp knife and cut through the tomatoes while still in the can.
** To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.
In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to love, cover, and simmer 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water. NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold Salted water; let stand 5 minutes.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste. Remove from from heat and ladle broth and seafood into large soup bowls and serve.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 8 | ||
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Calories: 334 | ||
Calories from Fat: 313 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 251.6mg | 9 % | |
Potassium 260.9mg | 7 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.8g | ||
Protein 1.5g | 2 % | |
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: 334
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