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6 Serves
110 Mins
17 g
15 g
15 g
Prepare the aromatic base by finely chopping the onions, fennel, and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin E
4 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
62 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
667 mg / 4,700 mgSodium
839 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat and sauté the onions, fennel, and garlic until softened.
Add the fish stock, tomatoes, saffron, and orange zest to the pot, bringing the mixture to a gentle simmer for 30 minutes to develop the broth.
Gently add the assorted white fish and shellfish to the simmering broth, cooking for 10-15 minutes until the fish is opaque and flakes easily.
Season the stew with salt and black pepper to taste, then serve immediately in warm bowls.
Fennel
Olive Oil
Fish Stock
Stewed Tomatoes
Saffron
Orange Zest
Fish
Mixed White Fish
Salt
Black Pepper
Vitamin A
23 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
62 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
667 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
28
g8
g31
g
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g
