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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot. | 2. Simmer for 15 minutes. | 3. Add all the seafood. | 4. Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through. | 5. Season with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish stock	2	quarts		-	-	-	-
tomato	2	cups	canned diced	82.8	18.36	4.32	0.72
celery	1	cup	julienned	16.16	2.9997	0.6969	0.1717
leek	1	cup	julienned	54.29	12.5935	1.335	0.267
bay leaf	2			-	-	-	-
red pepper flake	1/8	teaspoon		12910.9626	0.0	2872.3265	72.5335
saffron thread	1	pinch		12910.9626	0.0	2872.3265	72.5335
mussel	48		debearded scrubbed	18724.6505	803.4181	2590.9691	487.7118
littleneck clam	32		scrubbed	12910.9626	0.0	2872.3265	72.5335
salmon fillet	1	lb	cut	12910.9626	0.0	2872.3265	72.5335
halibut fillet	1	lb	cut	12910.9626	0.0	2872.3265	72.5335
lobster tail	4		shelled halved	12910.9626	0.0	2872.3265	72.5335
shrimp	32		raw peeled deveined	12330.6946	0.0	2915.8466	73.9842
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.