| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Soup | 8 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 3 | Leeks, white only cleaned | |
| and sliced | ||
| 2 | Cloves garlic, finely diced | |
| 1 | Yellow onion, peeled and | |
| chopped | ||
| 1 | c | Celery, chopped |
| 1 | c | Fresh mushrooms, sliced |
| 6 | c | Fish stock, clam juice or |
| water | ||
| 1 | c | Tomato sauce |
| 1 | c | Dry white wine |
| Cayenne | ||
| Salt | ||
| 2 | lb | Total of clams, shrimp in |
| shell or mussels soak | ||
| clams or mussels in cold | ||
| water for 1 hour and | ||
| drain | ||
| 1 | lb | Fillet of white fish, sea |
| bass or cod cut into | ||
| small pieces | ||
| Chopped parsley |
INSTRUCTIONS
Date: 24 Mar 96 22:44:06 EST From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com> Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt totaste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley. Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%) Source: Miami Herald 3/21/96 Adapted from The Frugal Gourmet Cooks the Ancient Cuisines: China, Greexe, Rome by Jeff Smith MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 389.8mg
Potassium: 384.4mg
Carbohydrates: 7g
Fiber: 3.1g
Sugar: 2.4g
Protein: 3.3g