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|Lobster tail||8 Ounce (Fresh Or Frozen, 250 Gram)|
|Fish fillets||125 Gram (Fresh Or Frozen)|
|Clams in shells||4|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliter)|
|Dry white wine||125 Milliliter|
|Onion||1 Medium, cut up|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Coriander||1⁄4 Teaspoon, crushed|
Serving size: Complete recipe
Calories 1903 Calories from Fat 62
% Daily Value*
Total Fat 43 g66.1%
Saturated Fat 7.1 g35.3%
Trans Fat 0 g
Cholesterol 109.9 mg
Sodium 3771.8 mg157.2%
Total Carbohydrates 196 g65.4%
Dietary Fiber 16.6 g66.5%
Sugars 68.5 g
Protein 78 g155.7%
Vitamin A 32.3% Vitamin C 73.1%
Calcium 38.1% Iron 147.4%
*Based on a 2000 Calorie diet
Split lobster tail in half lengthwise, then cut in half crosswise to make 4 portions.
Cut fish fillets into 2.5 cm (1 inch) pieces.
Thoroughly wash clams and cover with salted water [45 mL (3 tablespoons) salt to 2 L (2 quarts) cold water]; let stand 15 minutes and rinse; repeat twice.
In medium saucepan combine tomato soup, water, wine, onion, parsley, garlic, bay leaf, salt, thyme, coriander and pepper.
Simmer, covered for 30 minutes.
Strain the tomato mixture and discard vegetables and herbs.
Bring the strained mixture to boiling, add lobster, fish and clams.
Cook about 5 minutes or until fish flakes easily and clams open.