4 Serves
88 Mins
Using a chefs knife and cutting board, finely dice the onion and garlic. Clean and chop the bell peppers.
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ChineseVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
51 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
531 mg / 4,700 mgSodium
615 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
22 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat. Sauté the onion, garlic, and bell peppers until softened.
Stir in the tomato paste and cook for two minutes to deepen the flavor. Pour in the coconut milk and bring to a gentle simmer.
Add the mixed seafood to the pot. Season the stew with salt and pepper. Cover and simmer until the mussels and clams open and the fish is cooked through.
Ladle the hot stew into bowls and serve immediately.
12
g21
g34
g
Icelandic
American