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Ingredients
2 leeks
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, chopped
1 bulb fresh fennel, chopped
2 cloves garlic, minced
3 tablespoons olive oil
¼ teaspoon red pepper flakes
2 cups peeled Italian tomatoes (fresh or canned)
4 large potatoes, cut into fourths
1 dozen mussels
1 dozen clams
1 cup dry white wine
1 pound fish fillets (red snapper, cod, halibut or monkfish)
½ pound cleaned squid
½ cup chopped Italian parsley
Nutritional analysis per serving (4 servings)
92 grams carbs; 215 milligrams cholesterol; 749 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 14 grams fiber; 571 milligrams sodium; 54 grams protein; 13 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
Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed.
- Step 2
Saute the peppers, carrots, fennel and garlic in the olive oil with the pepper flakes until soft but not brown. Add the tomatoes and a cup and a half of water. Add the potatoes and simmer gently for about 20 minutes or until the potatoes are cooked.
- Step 3
Meanwhile, scrub the mussels and the clams. Heat the white wine in a large pan and add the shellfish. Cook them over high heat until they open (the mussels will open first). Remove them from the pan as soon as they open their shells; otherwise, they will become tough. Strain the cooking liquid if there is any sand in it and add it to the tomatoes and vegetables.
- Step 4
Cut the fish fillets into two-inch pieces. Cut the squid into one-inch pieces. Add them to the casserole, cover and cook for five minutes. Add the shellfish just long enough to heat through. Sprinkle with parsley and serve immediately.
Private Notes
Comments
Added leeks with potatoes as I didn’t realize they were left out with the sautéed step. Will see?
Use fume de poisson with water. Use any fish, squid, shrimp. Use only tomato not sauce. Use peppers instead of fennel. Use shallots, leeks, and garlic. Leave sauce to sit and macerate. Add fish just before serving. Use turkish Chile flake only. Great fish.
Even though leaks are not mentioned in Step 2, I assume the chopped, washed leaks are sauteed with the other aromatics in Step 2?