6 Serves
50 Mins
Prepare the crabs by removing the legs and claws, then splitting the body in half. Carefully extract the yellow crab butter from the center and press it through a sieve into a small bowl using a spoon.
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NigerianVitamin E
4 mg / 15 mgVitamin K
170 µg / 120 µgVitamin B1
1 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
5 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
204 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
613 mg / 1,250 mgPotassium
1319 mg / 4,700 mgSodium
1488 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
4 g / 20 gCholesterol
176 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a saucepan, combine the clams and wine. Cover and steam over medium heat until the shells open, about 5 minutes. Remove the clams and discard any that remain closed. Strain the resulting clam stock through a cheesecloth and set aside.
In a large stock pot, heat the cooking oil over medium heat. Add the onion and garlic, sautéing until softened but not browned.
Stir in the tomatoes, tomato paste, remaining wine, black pepper, mixed herbs, and the reserved clam stock. Partially cover the pot and simmer the broth for 20 minutes.
Gently add the white fish fillets, sea scallops, shrimp, crab pieces, and the reserved crab butter to the broth. Simmer for 5 minutes until the seafood is just cooked through, taking care not to stir to prevent the fish from breaking.
Add the steamed clams to the pot and heat for 1 minute. Garnish with fresh parsley and serve immediately.
21
g36
g17
g
