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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat the fish fillets dry, season with salt on both sides. Place the flour in a shallow dish and dredge the fillet in it. Heat the olive oil in a nonstick skillet and brown the fillets for 130 seconds per side. Remove and cut in large chunks. Set aside. | 2. Meanwhile, cook the potato slices in salted water until tender. Drain and set aside. | 3. In the same skillet (add a little oil if needed), cook the onion and garlic until translucent. Add the white wine and scrape any browned bits from bottom of pan. Pass this sauce to a saucepan, preferably earthenware and add half cup of water, bring to a boil. | 4. Add the cleaned clams. After five minutes, add the cod pieces. After 2 or 3 minutes add the shrimp. Bring to a boil. | 5. When the shrimp have turned pink, check seasoning, adding more salt to taste. | 6. Pour the stew into a platter and garnish with the potato slices. Serve hot accompanied with the bread slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cod fish fillet	2			50.4333	0.0	11.22	0.2833
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
shrimp	1/2		shelled deveined	2.13	0.0273	0.4083	0.0303
clam	1/2			146.3418	6.0749	24.9632	1.6336
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
white wine	1	cup		-	-	-	-
potato	1		peeled sliced	-	-	-	-
bread				-	-	-	-

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