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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the water to a boil& add the seafood | 2. Cook until all the shells are open; discard any unopened shells. | 3. Remove meat and discard the shells. | 4. Save the stock and strain. | 5. Bring the stock to a boil and add the bread slices. | 6. cook 20 minutes. | 7. Meanwhile saute the onion, garlic& parsley in the oil until onion is golden. | 8. Add to the seafood stockpot. | 9. Pour even portions into 4 soup bowls and crack a raw egg in each bowl, have the soup very hot so it poaches the egg. | 10. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter clam	2	dozen		-	-	-	-
mussel	2			780.1938	33.4758	107.95700000000001	20.3213
dozen razor clam	2			-	-	-	-
water	1 3/4	3/4		0.0	0.0	0.0	0.0
white bread	5	ounces	day-old	219.7086	31.9499	15.4646	3.3594
onion	1	cup	chopped	64.0	14.944	1.76	0.16
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	4		chopped	-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
bay leaf	2			-	-	-	-
salt pepper				-	-	-	-
egg	4			286.0	1.44	25.12	19.02

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