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Ingredients
US|METRIC
- 1 tablespoon olive oil
- 2 bulbs fennel (thinly sliced, with fronds reserved)
- 2 onions (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 2 tablespoons tomato paste
- 1 cup white wine
- 3 cups fish stock
- 14 ounces diced tomatoes
- 3 strips orange peel
- 1 pound mussels (scrubbed and debearded)
- 1 pound white fish fillets (firm, cut into 1-inch pieces)
- 9 ounces shrimp (peeled and deveined, with tails intact)
- hot pepper sauce (to taste)
Directions
- Heat oil in a large, heavy-bottomed saucepan on medium heat. Add fennel, onion and garlic; sauté 5-6 mins, until tender.
- Stir in tomato paste and cook 1-2 mins. Pour in wine to deglaze pan. Simmer 3-4 mins, until reduced by half.
- Add stock, tomatoes and orange peel. Bring to a simmer. Reduce heat to low. Add seafood. Cover and simmer 4-5 mins, until fish flakes, mussels open and shrimp are just cooked through. Season and add hot pepper sauce to taste. Garnish with fennel fronds.
NutritionView More
480Calories
Sodium53% DV1270mg
Fat25% DV16g
Protein106% DV54g
Carbs6% DV18g
Fiber12% DV3g
| Calories480Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol195mg65% |
| Sodium1270mg53% |
| Potassium1460mg42% |
| Protein54g106% |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber3g12% |
| Sugars7g14% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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