Ingredients

  • 1/4 cup olive oil
  • 1 onion (large, chopped)
  • 2 leeks (washed to remove interior soil and coarsely chopped)
  • 1 bulb fennel (white parts only, coarsely chopped)
  • 5 garlic cloves (finely chopped)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 red bell pepper (cored, seeded, and diced)
  • 1 bay leaf
  • 1 zest of orange
  • 1 cup fish stock
  • 8 ounces clam
  • 2 cups dry white wine
  • 1/4 teaspoon hot red pepper flakes (Scant)
  • 1 tablespoon salt
  • freshly ground pepper (to taste)
  • 3 pounds fish (mixed white, non-oily boneless, and shellfish, or just fish)

Directions

  1. Heat the oil in a large stockpot, add the onions and leeks, and saute in olive oil until softened. Add the fennel and garlic and saute until aromatic.
  2. Add all the remaining ingredients except the fish and shellfish and bring to a boil. Cover, lower heat, and simmer for 20 minutes.
  3. While the stock is simmering, cut the fish into bite-size portions. Bring the stock back to a rapid boil, add the fish, and cook for 1 minute.
  4. Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pan occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as all the shrimp lose their gray translucency; any longer and they quickly become tough and overcooked. depending on your pot and burner, this will probably be about 2 to 3 minutes.
  5. Serve hot with wedges of Broa (Portuguese Corn Bread).
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NutritionView more

400Calories
Sodium46%DV1100mg
Fat28%DV18g
Protein75%DV38g
Carbs4%DV11g
Fiber8%DV2g

PER SERVING *

Calories400Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat2.5g13%
Trans Fat
Cholesterol110mg37%
Sodium1100mg46%
Potassium880mg25%
Protein38g75%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber2g8%
Sugars4g8%
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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