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|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Carrot||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Leeks||2 , sliced (Use White Part Only)|
|Canned tomatoes||1 Pound (1 Can)|
|Water/1 cup water and 1 cup clam juice||2 Cup (32 tbs)|
|Dry white california wine||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, chopped|
|Lemon juice||1 Teaspoon|
|Large shrimp||1 Pound (In Their Shells)|
|Fish fillets||1 Pound, cut in 2-inch cubes (Fresh/Frozen)|
|Lobster tails||3 , cut into 2 inch pieces|
Serving size: Complete recipe
Calories 4850 Calories from Fat 707
% Daily Value*
Total Fat 174 g268.4%
Saturated Fat 25.7 g128.6%
Trans Fat 0 g
Cholesterol 1143.6 mg
Sodium 9504.5 mg396%
Total Carbohydrates 264 g88.2%
Dietary Fiber 40.5 g162.1%
Sugars 117.3 g
Protein 302 g604.5%
Vitamin A 554.4% Vitamin C 400.3%
Calcium 153.7% Iron 600.9%
*Based on a 2000 Calorie diet
Strain mixture through sieve or strainer, pressing with spoon to retain as much broth as possible.
Return broth to cooker.
Step 2: Set cooker to High, and when broth boils, add seafood.
Cover and cook only until seafood is done, about 15 to 20 minutes.
Broth and seafood may be served separately or together in large bowls.
Float a piece of toasted French bread on each serving for garnish.