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Cod and Shrimp Stew With Quinoa
LEITE'S CULINARIA12Ingredients
30Minutes
240Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. olive oil
- 2 yellow onions (medium, cut in half and sliced into half moons)
- 6 oz. fennel bulb (stalks and core removed, bulb thinly sliced)
- 3 garlic cloves (minced)
- 1 pinch red pepper flakes (or more to taste)
- 28 oz. tomatoes (whole, well crushed by hand, with their juices)
- 2 1/2 cups fish (seafood, shrimp, or chicken stock, enriched with the shrimp shells, if you have them)
- 1 Tbsp. tomato paste (store-bought or homemade)
- 8 oz. medium shrimp (shelled and deveined, shells reserved)
- 8 oz. cod (Pacific, cut into 1-inch, 25-mm cubes)
- 8 oz. cooked quinoa (cups, follow the package directions)
- freshly ground black pepper (Kosher and)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium130mg5% |
| Potassium850mg24% |
| Protein28g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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