Harbor’s Bounty Fish Stew Chef2Chef Recipe Club - Volume 5 Issue 7 – July 8, 2003


Ingredients:

1/3 cup olive oil
1/2 cup chopped onion
5 cloves garlic, chopped
4 tbsp. chopped parsley
1 tsp. each dried basil and oregano
1 pinch of saffron threads
1-1 lb. can of plum tomatoes, drained
2/3 cup white wine, dry
1-1/2 lbs. of white fish like cod, halibut or haddock, cut into bite size pieces
8 ounces of bay scallops
1-6 ounce can of chopped clams, undrained
Sea Salt and fresh cracked pepper, to taste

Procedure:

Heat the oil in a heavy skillet and sauté the onion and garlic until just soft.
Add seasonings and stir. Then add tomatoes and wine and simmer for about 5
minutes.

Add the fish and scallops and cook for about 15 minutes until fish is just about
done, add the clams and season with sea salt and pepper.

I couldn't find 1 lb can on fitday so I estimated 3 cups of tomatos. Nutrition counts may be off because of this. The alcohol will cook off.

source grams cals %total
Total: 1766
Fat: 80 718 42%
Sat: 11 96 6%
Poly: 9 81 5%
Mono: 54 482 28%
Carbs: 54 178 10%
Fiber: 9 0 0%
Protein: 178 713 41%
Alcohol: 16 116 7%