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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, saute onion, carrot, celery, and garlic in olive oil. | 2. Add the drained tomatoes, parsley, bay leaves, salt& pepper to saucepan. | 3. Simmer 5 minutes. | 4. Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside. | 5. In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine. | 6. Cover and simmer 10 minutes. | 7. Add reserved tomato/clam liquid and simmer uncovered 20 minutes. | 8. Serve from the casserole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haddock fillet	2		cut	806.9352	0.0	179.5204	4.5333
clam	24			7024.4078	291.5946	1198.2333	78.41199999999999
shrimp	1	lb	deveined	321.8674	4.1253	61.6988	4.5787
scallop	1			312.8007	14.415999999999999	54.6721	2.2213
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
salt	1	tablespoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	1		diced	60.0	14.01	1.65	0.15
carrot	1		grated	52.48	12.2624	1.1904	0.3072
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
bay leaf	2			-	-	-	-
tomato	3	cups	canned	124.2	27.54	6.48	1.08
white wine	1	cup		-	-	-	-

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