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Ingredientes
- 8 c. fish stock or possibly 8 c. vegetable stock
- 1 med red onion, minced
- 2 clv garlic, chopped
- 2 stalk celery, minced
- 2 x carrot, minced
- 1 x red bell pepper, minced
- 1 x 19 ounce can stewed tomato, minced
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp dry sage
- 1/2 tsp black pepper
- 1 x bay leaf
- 1/2 c. red wine
- 1 c. canned clam, rinsed
- 1 sm swordfish, steak, cubed, (about 1 c. per steak)
- 1 c. peeled shrimp
Direcciones
- Preparation time is 30 min.
- In a large soup pot, heat 2 Tbsp. of the stock; saute/fry the onion and garlic for 3 min (be careful not to burn the garlic).
- Add in the celery, carrots and red pepper; gently saute/fry another 3 min.
- Add in tomatoes and their juice, basil, oregano, sage, black pepper, bay leaf, red wine and remaining stock.
- Bring to a boil; reduce heat and simmer 15 min, stirring occasionally.
- Stir in clams, swordfish and shrimp.
- Simmer 5 to 7 min or possibly till seafood is cooked.
- Remove bay leaf before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 616g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 35 | 18% |
| Total Fat 3.95g | 5% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 1448mg | 60% |
| Potassium 871mg | 25% |
| Total Carbs 14.08g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.78g | 5% |
| Protein 20.81g | 33% |
