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|Frozen lobster tails||1 Pound (Small Size)|
|Sole fillets/Cod fillets||1 Pound (Fresh / Frozen)|
|Scallops||12 Ounce (Fresh / Frozen)|
|Clams in shell||12|
|Onions||2 Large, chopped|
|Olive oil/Cooking oil||1⁄4 Cup (4 tbs)|
|Coarsely chopped tomatoes||4 Cup (64 tbs)|
|Water||6 Cup (96 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1 Teaspoon, crushed|
|Saffron threads||1⁄4 Teaspoon, crushed|
Serving size: Complete recipe
Calories 3803 Calories from Fat 832
% Daily Value*
Total Fat 166 g254.7%
Saturated Fat 33.4 g167%
Trans Fat 0 g
Cholesterol 449.9 mg
Sodium 9143.7 mg381%
Total Carbohydrates 216 g72%
Dietary Fiber 33.6 g134.4%
Sugars 122.4 g
Protein 200 g399.2%
Vitamin A 147.2% Vitamin C 312.8%
Calcium 78.4% Iron 298.7%
*Based on a 2000 Calorie diet
When lobster is partially thawed, halve lengthwise; halve crosswise to make 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half, Wash clams well.
In Dutch oven cook onions in hot olive or cooking oil till tender but not brown.
Add tomatoes, water, salt, garlic, parsley, bay leaf, thyme, saffron, and pepper.
Bring to boiling.
Reduce heat; cover and simmer 30 minutes.
Strain liquid into a kettle.
Bring stock to boiling; add lobster and fish.
Cook the mixture 5 minutes.
Add scallops and clams; boil 5 minutes more or till clams open.
Discard any clams that don't open.