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Add a photoAdapted from The Essential Mediterranean Cookbook
Ingredientes
- 2 onions, finely sliced (I used a mandolin)
- 1 small can diced tomatoes
- about 6 small potatoes (like yellow potatoes), cut into thin slices
- 1/2 tsp dry oregano
- 1/4 c + 1 T olive oil
- 2- 32 oz boxes of veggie or seafood stock
- 3 lbs firm white fish (I used cod) cut into chunks, about 1 inch by 1 inch
- 1 lb shrimp, peeled, deveined, and cut in half with the tail removed
- 1/2 c lemon juice
- salt
- pepper
Direcciones
- In a very large pot, layer the onion, tomatoes and potatoes.
- In between each large sprinkle salt, pepper and some of the oregano.
- Add the olive oil and stock and bring everything to a boil.
- Reduce to simmer and cook until the potatoes are tender; about 10 minutes.
- Add the fish and shrimp and cook until the seafood is cooked, about 5 minutes (perhaps longer if you use large chunks of fish)
- Stir in the lemon juice
- Garnish with parsley if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 8 servings | |
| Calories 566 | |
| Calories from Fat 214 | 38% |
| Total Fat 23.89g | 30% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 554mg | 23% |
| Potassium 1348mg | 39% |
| Total Carbs 30.44g | 8% |
| Dietary Fiber 5.8g | 19% |
| Sugars 3.37g | 2% |
| Protein 55.9g | 89% |
