Heat oil over medium heat in very large pot. Sauté fennel, onion, shallots, salt until translucent. Add garlic and pepper flakes for 2 min. Stir in tomato paste, tomatoes with juice, wine, stock, and bay leaf. Cover and bring to simmer. Reduce and simmer low for 30 min. Add fish and shrimp and cook until done.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 85 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 138.1mg||42 %|
|Sodium 327.4mg||11 %|
|Potassium 1128.7mg||30 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 15.4g|
|Protein 33.7g||48 %|
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Calories per serving: 295
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