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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. extra virgin olive oil (3 turns of the pan)
- 1 tsp. fennel seed (1/3 palm)
- 6 cloves garlic (chopped)
- 1 leek (sliced lengthwise, then across, 1/2-inch slices, then washed and drained)
- 1 onion (medium, chopped)
- 2 rib celery (split lengthwise, then chopped)
- 1 bay leaf
- pepper
- salt
- 1 thyme sprigs (small bundle fresh, 4 to 6, left whole)
- 4 inches vegetable
- 2 pieces orange peel
- 1/2 cup flat leaf parsley (chopped, 3 handfuls)
- 1 cup dry white wine
- 4 cups chicken stock (good quality, from soup aisle)
- 15 oz. chunky (1 can, style crushed tomatoes or diced tomatoes)
- 3 lb. fish (cut into 2-inch pieces, such as red snapper and tilapia)
- 12 sea scallops (halved)
- 2 baguettes (ask for them to be sliced at the bakery counter)
- 4 cloves garlic (cracked away from skin)
- 2 roasted red bell peppers (jarred is fine but pat them dry)
- 1 tsp. crushed red pepper flakes
- 2 red chile pepper
- 6 slices baguette ((1/2-inch, crust trimmed)
- 1/2 tsp. salt
- 1/4 cup stock (from above stew, taken as it cooks)
- 1 cup olive oil
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NutritionView More
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860Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories860Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium980mg41% |
| Potassium1150mg33% |
| Protein49g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber4g16% |
| Sugars12g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium10% |
| Iron20% |
* 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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