A Sharp Kitchen Knife
Measuring Cups & Spoons
A Large Braising Pan with a Cover
A Spatula
A Wooden Spoon
A Colander
A Large (Stock) Pot with a Cover
A Large Bowl
Shrimp Shells from 1 LB Shrimp
1 Tbsp Olive Oil
2 Medium Carrots, Chopped
1 Medium Onion, Chopped
2 Celery Stalks, Chopped
1 Cup Clam Juice
3 Cups Cream Sherry
3 Cups Organic Vegetable Broth
3 Tbsp Lemon Infused Olive Oil
1 Large Onion, Diced
1 Large Shallot, Diced
1 Fennel Bulb, Diced plus the Fronds, Chopped
4 Cups Fresh Chopped Tomatoes
1/2 Cup White Wine
Juice of 1 Orange
Zest of 1 Orange
Large Pinch of Organic Saffron
2 Tbsp Garlic, Chopped
1 1/2 Pounds Manila Clams
1 1/2 Pounds Mussels
1 Pound Wild Shrimp, Shelled
1 1/2 Pounds Pacific Cod, Halibut (or other mild white fish)
1/4 Cup Parsley, Chopped
1) Make the seafood stock: Preheat a stock pot over medium high heat. Add the olive oil; swirl it around the pan. to the pot, add the celery, onion and carrots to the pan; sauté until almost opaque. Nest add the shrimp shells and sauté until they turn color. Stir in the clam juice, sherry and vegetable broth; cover the pot and simmer the stock for about a half hour.
2) Turn the stove off; remove the pot from the heat. Place a large enough bowl to hold the stock in the sink; place a colander in the bowl. Pouring away from yourself, dispense the stock into the colander to strain the solids. Carefully lift the colander out of the bowl; discard the solids. Set the stock aside for now.
3) Preheat a braising pan over medium high heat. Add the lemon infused olive oil; swirl it around the pan. To the pan add the onion, fennel and shallot and sauté until almost opaque. Stir in the chopped tomatoes; add the white wine, about half of the seafood stock (you will add more later), orange juice and zest, saffron and garlic. Give the pot a good stir; cover and simmer for about 5 minutes to allow the flavors to marry.
4) Remove the cover; nestle the seafood into the broth starting with the clams, then the mussels, fish and finally the shrimp. Add a little more stock as needed and give the seafood a stir, carefully; the pan will be FULL. Cover the pan for 5 – 7 minutes or until all of the clams and mussels have opened. Sprinkle with fresh parsley.
5) Serve and enjoy!
Feel free to mix it up and use your favorite fish and shellfish in this dish.
• 288 Calories
• 37 grams of Protein
• 11 grams of Total Carbohydrates
• 3 grams of Sugar
• 2 grams of Fiber
• 10 grams of Total Fat
• 2 grams of Saturated Fat
• 0 grams of Trans Fat
• 112 mg of Cholesterol
• 795 mg of Sodium
• 217% RDA Vitamin B12
• 130% RDA Manganese
• 107% RDA Selenium
• 51% RDA Phosphorus
• 46% RDA Vitamin C
• 44% RDA Niacin
• 41% RDA Vitamin K
• 33% RDA Sodium
• 32% RDA Potassium
• 31% RDA Iron
• 30% RDA Magnesium
• 25% RDA Vitamin B6
• 23% RDA Vitamin A
• 22% RDA Riboflavin
• 19% RDA Copper
• 18% RDA Thiamin
• 17% RDA Vitamin D
• 16% RDA Folate
• 15% RDA Zinc
• 14% RDA Vitamin E
• 14% RDA Pantothenic Acid
• 10% RDA Calcium
• Glycemic load: 5
• Total Omega 3 Fatty Acids: 1138
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
