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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon of the olive oil in a frying pan, add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes. | 2. Stir in the lentils and cook for a few minutes more. | 3. Heat the remaining olive oil in a shallow saucepan, add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes. | 4. Add the sea bass and the squid, increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture. | 5. Pour in the fish stock, season with salt and pepper and cook until the fish is tender. | 6. Just before removing the pan from the heat, add the tomato, parsley and basil. | 7. Serve with a drizzle of olive oil. Serves 4. | 8. That's it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish stock	48	ounces		217.7241	0.0	30.7535	11.0223
extra virgin olive oil	3	tablespoons		226.95	0.0	50.49	1.275
celery rib	1		chopped	226.95	0.0	50.49	1.275
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
onion	1		chopped	64.0	14.944	1.76	0.16
lentil	3 1/2	1/2	cooked	285.67	59.6673	24.1472	1.4823
	9	ounces	assorted seafood	226.95	0.0	50.49	1.275
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
flat leaf parsley	1	sprig	chopped	226.95	0.0	50.49	1.275
basil	1	sprig	chopped	-	-	-	-
salt pepper				226.95	0.0	50.49	1.275

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