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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes. | 2. Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling. | 3. Reduce heat, cover, and simmer 20 minutes. | 4. Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise. | 5. Garnish, as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
fish stock vegetable	4	cups		4841.611	0.0	1077.1224	27.2001
recaito	4	tablespoons		4841.611	0.0	1077.1224	27.2001
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
coconut milk	14	ounces		912.8537	21.9879	9.0888	94.6193
littleneck clam	12			4841.611	0.0	1077.1224	27.2001
mussel	12		washed debearded	4681.1626	200.8545	647.7423	121.928
large shrimp	1/2			4841.611	0.0	1077.1224	27.2001
lobster tail	2		snipped	4841.611	0.0	1077.1224	27.2001
red pepper				-	-	-	-
green pepper strip				4841.611	0.0	1077.1224	27.2001
cilantro				-	-	-	-
lemon wedge				4841.611	0.0	1077.1224	27.2001
lime wedge				4841.611	0.0	1077.1224	27.2001
chili oil				4841.611	0.0	1077.1224	27.2001

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