4 Serves
63 Mins
2 g
34 g
10 g
Using a chefs knife and cutting board, finely dice the onion and mince the garlic.
Ingredients, vitamins, and health benefits
Onion
Garlic
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EgyptianVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
538 mg / 4,700 mgSodium
721 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
19 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the extra virgin olive oil in a large Dutch oven over medium heat.
Sauté the diced onion and minced garlic in the Dutch oven until softened and fragrant.
Stir in the tomato puree and dry white wine, bringing the mixture to a gentle simmer.
Add the mixed seafood to the pot, cover, and cook until the shellfish have opened and the fish is opaque.
Season the stew with salt and pepper to taste, then serve immediately in warm bowls.
Extra Virgin Olive Oil
Tomato Puree
Dry White Wine
Mixed Seafood
Salt
Black Pepper
Vitamin A
19 µg / 900 µgVitamin C
118 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
538 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
19 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
66
g20
g25
g
Georgian
NigerianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g