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Sauteed Fish Stew


Sauteed Fish Stew Recipe

Ingredients:
  • 1/2 cup olive oil
  • 1 large yellow bell pepper-cored, seeded, deveined, and cut into long julienne
  • 1 large sweet red bell pepper-cored, seeded, deveined, and cut into long julienne
  • 2 large white onions, very thinly sliced
  • 2 cloves garlic, minced
  • 6 large ripe tomatoes-peeled, seeded, and chopped with juices reserved
  • 1 tablespoon fresh tarragon leaves
  • 1 teaspoon fresh thyme leaves
  • 1 quart fish stock
  • 1 pound lingcod or bass
  • 1 pound Pacific snapper
  • 1 pound prawns or large shrimp
  • 1 pound sea scallops
  • 1 pound squid, cleaned and cut into 1/2-inch rings.
  • 1 1/2 to 2 dozen Pacific Coast littleneck clams
  • 1/2 cup wild fennel leaves, torn into bits
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 443kcal (22%)
Total Fat 18g (28%)
Saturated Fat 3g (15%)
Cholesterol 222mg (74%)
Total Carbohydrate 16g
Dietary Fiber 3g
Sugars 6g
Protein 51g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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