1.In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
2.Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (64g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 372 (100%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 91.6mg||28 %|
|Sodium 52.4mg||2 %|
|Potassium 60.9mg||2 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.1g|
|Protein 0.6g||1 %|
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: 372
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!