4 Serves
74 Mins
54 g
7 g
17 g
Prepare the aromatics by finely chopping the onion, garlic, and fennel bulb using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin E
3 mg / 15 mgVitamin K
41 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
19 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
175 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
847 mg / 1,250 mgPotassium
1518 mg / 4,700 mgSodium
2570 mg / 2,300 mgZinc
10 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
87 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
140 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the extra virgin olive oil in a large soup pot over medium heat and sauté the onion, garlic, and fennel until softened.
Stir in the tomato paste and saffron, then pour in the fish stock. Bring the mixture to a gentle simmer.
Add the mixed white fish fillets and shellfish to the pot. Cover and simmer until the seafood is opaque and cooked through.
Season the stew with salt and black pepper to taste, then serve hot in bowls.
Fennel Bulb
Extra Virgin Olive Oil
Tomato Paste
Fish Stock
Mixed White Fish Fillets
Saffron Threads
Shellfish (Mussels, Shrimp)
Salt
Black Pepper
Vitamin A
85 µg / 900 µgVitamin C
19 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
41 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
19 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
175 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
847 mg / 1,250 mgPotassium
1518 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
140 mg / 300 mgCaffeine
0 mgNet Carbs
28
g8
g31
g
IndianZinc
10 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
87 µg / 55 µgAlcohol
0 g
