4 Serves
55 Mins
Finely chop the onion and mince the garlic cloves.
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KoreanVitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
140 µg / 400 µgCalcium
369 mg / 1,300 mgIron
18 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
515 mg / 1,250 mgPotassium
1366 mg / 4,700 mgSodium
1448 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
11 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
120 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
Stir in the tomato paste, stock, club soda, and bay leaves. Bring to a gentle simmer and cook for 30 minutes to develop the flavors.
Add the mushrooms to the stew and season with salt to taste.
Gently fold in the white fish fillets, shrimp, and mussels. Simmer for an additional 5 minutes or until the seafood is opaque and cooked through.
Serve the stew hot, accompanied by slices of fresh bread.
25
g20
g20
g
American
Italian