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Servings: 12
Ingredients
- 300g fish fillets, cubed
- 500g mussels and/or clams
- 250g prawn, shelled and deveined
- 250g squid
- 4 pcs medium sized crabs, cut in half
- 1 onion, thinly sliced
- 2 celery stalk, sliced
- 1 small fennel bulb, thinly sliced
- 6 cloves garlic, minced
- 4 tomatoes, chopped
- 1 cup dry white wine
- 1 tbsp tomato paste
- 6 cups seafood stock
- 1 tsp orange zest
- pinch of saffron threads
- olive oil
- salt
- freshly ground black pepper
- Ingredients (Rouille)
- 1 small red capsicum
- 2 pcs chili
- 4 cloves garlic
- 1 cup olive oil
- 1 egg yolk
- 2 pcs white sliced bread, edges trimmed and torn apart
- sea salt
View Full Recipe at Ang Sarap
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 12 servings | |
| Calories 295 | |
| Calories from Fat 174 | 59% |
| Total Fat 19.67g | 25% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 633mg | 26% |
| Potassium 474mg | 14% |
| Total Carbs 6.44g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.3g | 1% |
| Protein 19.38g | 31% |
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