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|Sea bass||1 Pound, cut in to chunks|
|Canned sliced mushrooms||4 Ounce (Undrained)|
|Carrots||2 , sliced|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, seeded chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce||15 Ounce|
|Canned beef broth||14 Ounce|
|Seasoned pepper||1⁄8 Teaspoon|
|Canned clams||7 Ounce (Undrained)|
|Shelled cleaned shrimp||1⁄2 Pound|
|Lobster tail||1 Small|
|Frozen crabmeat||6 Ounce, thawed and cartilage removed (1 Package)|
|Minced parsley||1 Teaspoon|
Serving size: Complete recipe
Calories 1866 Calories from Fat 181
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 7.4 g37%
Trans Fat 0 g
Cholesterol 663.6 mg
Sodium 5181.2 mg215.9%
Total Carbohydrates 99 g33.1%
Dietary Fiber 18.9 g75.7%
Sugars 50.6 g
Protein 233 g466.4%
Vitamin A 510.6% Vitamin C 284%
Calcium 61.6% Iron 400%
*Based on a 2000 Calorie diet
Cover and cook on low setting for 10 to 12 hours (on high setting for 2 to 4 hours).
One hour before serving, turn to high setting and stir in remaining sea bass and seafood.
Cover and cook on high setting for about 1 hour or until done.
Garnish with minced parsley and serve in soup plates.
Accompany with hot Italian bread.