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Ingredients
1 ½ pounds skinless, boneless monkfish fillets
1 pound raw mussels
24 medium-size raw shrimp, about ¾ pound
¼ cup olive oil
1 tablespoon finely minced garlic
1 ½ cups finely chopped onions
1 ½ cups finely chopped green and white parts of leeks
⅔ cup finely chopped celery
1 teaspoon turmeric
1 teaspoon loosely packed thread saffron
¼ teaspoon dried hot red pepper flakes
2 cups canned imported tomatoes, crushed
6 cups fish broth (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
½ cup finely chopped parsley
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 192 milligrams cholesterol; 377 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 3 grams fiber; 1467 milligrams sodium; 44 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the fillets lengthwise in half or quarters. Cut each length into 1 ½- inch pieces. There should be about 3 ½ cups.
- Step 2
Rinse the mussels well and pull off and discard any ''beards'' that protrude. There should be 4 or more cups.
- Step 3
Shell and devein the shrimp. There should be about 1 ½ cups.
- Step 4
Heat the oil in a small kettle or large saucepan and add the garlic, onions, leeks and celery. Add turmeric, saffron and pepper flakes. Cook, stirring, about 3 minutes.
- Step 5
Add the tomatoes and fish broth and cook 5 minutes. Add the fish and mussels and cook 5 minutes. Add the shrimp and cook about 2 minutes. Add salt and pepper and stir in the parsley. Serve.
Private Notes