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Fish Stew with Peppers, Almonds and Saffron
FOOD AND WINE16Ingredients
45Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup virgin olive oil (extra-)
- 1 onion (coarsely chopped)
- 1 red bell pepper (large, cut into thin strips)
- 2 large garlic cloves (very thinly sliced)
- salt
- freshly ground black pepper
- 1 tsp. rosemary (finely chopped)
- 1/2 tsp. pimentón (sweet, de la Vera, Spanish smoked paprika)
- 1 bay leaf
- 1 1/2 cups dry white wine
- 14 oz. Italian tomatoes (crushed)
- 1 1/2 cups water
- 1/4 tsp. saffron threads (crumbled into 2 tablespoons of hot water)
- 1/4 cup salted roasted almonds
- 12 littleneck clams (thoroughly scrubbed)
- 1 1/4 lb. monkfish (trimmed of silver skin, meat cut into 1-inch pieces)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium300mg13% |
| Potassium1340mg38% |
| Protein36g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C100% |
| Calcium10% |
| Iron35% |
* 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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