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Ingredientes
- 4 cups water
- 2 cups white wine
- 2 celery stalks, coarsely chopped
- 2 carrots, coarsely chopped
- 1 pound crayfish, washed
- ½ pounds medium shrimp, washed
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 2 medium red bell peppers, finely chopped
- 4 medium tomatoes dipped in boiling water for 30 seconds, peeled and chopped
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 1½ pounds see bass fillets, cut into chunks
- 1½ pounds small squid, cleaned and sliced
- pepper to taste
- very small amount of salt (optional)
Direcciones
- In a large, non-aluminum saucepan, stir together the water, white wine, celery, and carrots.
- Bring to a simmer and cook for 5 minutes.
- Add the shrimp and crayfish and simmer for 3 to 4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells and vegetables.
- Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes.
- Stir in the tomatoes, tomato paste, thyme, and oregano.
- Add the reserved broth and bring it to a simmer.
- Stir in the sea bass and squid and simmer for 2 minutes.
- Return the crayfish and shrimp to the broth and simmer 1 more minute.
- Season to taste (optional), ladle into bowls and serve immediately.
- Serve with bread.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 10 servings | |
| Calories 272 | |
| Calories from Fat 52 | 19% |
| Total Fat 5.83g | 7% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 288mg | 96% |
| Sodium 186mg | 8% |
| Potassium 785mg | 22% |
| Total Carbs 8.95g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.1g | 2% |
| Protein 35.59g | 57% |
