6 Serves
99 Mins
Prepare the aromatics by finely chopping the onion and garlic using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
10 µg / 2.4 µgFolate
215 µg / 400 µgCalcium
262 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
257 mg / 420 mgPhosphorus
604 mg / 1,250 mgPotassium
1265 mg / 4,700 mgSodium
1689 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat the olive oil in a large soup pot over medium heat and sauté the onions and garlic until softened.
Add the fish, shellfish, and remaining aromatics to the pot, covering with water or stock, and simmer gently to develop the flavors.
Season the stew with salt and pepper to taste, then serve hot in bowls.
56
g32
g44
g.jpg&w=3840&q=75)
French5
g22
g10
g
French