Try this SOUP- SEAFOOD- San Francisco Seafood Stew recipe, or contribute your own.
Suggest a better description1.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: 372 | ||
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!
What would you serve with this? Link in another recipe.