A classic french shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the same day. Served with a spicy sauce rouille.
2 part Leeks, white and light green only, thinly sliced
2 Cloves Garlic, Crushed
3 Large tomatoes, roughly chopped
1 Bay leaf
3 sprig Fresh thyme
0.5 teaspoon Saffron Threads
2 teaspoon Salt
1 Ne long, wide strip of orange zest
8 ounce Clam juice or fish stock
0.25 teaspoon Freshly ground black pepper
Sliced rustic french bread, plain or toasted
Directions for sauce rouille
1 tablespoon Hot fish stock or clam broth
2 Cloves peeled garlic
1 Small red hot pepper
0.5 teaspoon Salt
0.25 cup Soft white bread, pulled into bits
Nutrition value
399
calories per serving
34 g Fat18 g Protein6 g Carbs2 g FiberOther
Current Totals
34 g Fat
18 g Protein
6 g Carbs
2 g Fiber
MacroNutrients
Carbs
6 g
Protein
18 g
Fiber
2 g
Fats
Fat
34 g
Vitamins & Minerals
Calcium
58 mg
Iron
1 mg
Vitamin A
674 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
117 mg
Vitamin B9
1347 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
6 mg
Copper
0 mcg
Magnesium
82 mg
Manganese
2 mg
Phosphorus
226 mg
Selenium
49 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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