In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls. Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #469 by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (1041g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 550 (54%)|
|Amt Per Serving||% DV|
|Total Fat 61.1g||81 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 8g|
|Cholesterol 114.7mg||35 %|
|Sodium 3074.6mg||106 %|
|Potassium 3010.2mg||79 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 38.1g|
|Protein 52.9g||76 %|
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Calories per serving: 1010
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