6 Serves
105 Mins
Clean and prepare all seafood, cutting larger fish into chunks and cleaning mussels and squid. Peel and finely dice the onion and garlic.
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KoreanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
35 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
296 mg / 4,700 mgSodium
579 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
17 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat extra virgin olive oil in a large Dutch oven over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant.
Stir in the tomato paste and cook for two minutes. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
Add the seafood to the pot, starting with the firmest fish, and cover with water or fish stock. Season with salt and pepper, then simmer gently until all seafood is cooked through.
Toast slices of crusty bread and rub them with a raw garlic clove. Place the bread in bowls and ladle the hot stew over the top.
25
g20
g20
g
American
Italian