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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 2 oz. filets (oil-packed anchovies, loosely chopped)
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup shallot (halved and thinly sliced, or 1 large shallot)
- 1 cup leeks (rinsed well, halved and thinly sliced, or 1 large leek)
- 6 cloves garlic (minced)
- 2 cups dry white wine
- 28 oz. Italian tomatoes (crushed, I use Pomi brand)
- 2 cups seafood stock
- 2 1/2 cups yellow potatoes (large diced)
- 1 cup celery leaves (loosely chopped celery, included)
- 1/2 cup picholine olives (pitted, drained)
- 2 tsp. dried oregano
- 1 tsp. onion powder
- 1/4 cup parsley leaves (freshly chopped)
- 1/2 tsp. kosher salt (plus more to taste)
- 1/2 tsp. black pepper
- 1 lb. fish (white flakey, skin and bones removed and cut into 2 inch pieces, halibut or cod are my favorite to use)
- 1 Tbsp. fresh squeezed lemon juice
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium860mg36% |
| Potassium1690mg48% |
| Protein30g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A60% |
| Vitamin C80% |
| Calcium15% |
| 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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