Free Healthy Recipe - Seafood Stew with Fennel and Saffron

Dairy free, Low carbohydrate, Low fat, Low GI

This stew is more like a meal than a soup, with a whopping 78 grams of protein per serve, but less than 10 grams of carbohydrate, making it a perfect evening dinner.

1 kg snapper fillet, cleaned
500 grams prawns
250 grams clams
250 grams mussels
250 grams scallops
1 crab cooked, cleaned and cracked
1 small onion, minced
1 medium fennel bulb, diced
1 cup white wine
3 cloves garlic, minced
½ orange zest only
pinch saffron dissolved in 1/4 cup warm stock
4 cups tomato juice
3 cups fish stock
½ cup fresh basil

Wash all fish and seafood, except crab and pat dry.

In a heavy-based pot, add olive oil and onion and saute until translucent. Add fennel and cook for 5 minutes, then stir in white wine and garlic and simmer for 10 minutes.
Add orange zest, saffron, tomato juice and stock, and simmer for another 10 minutes.
Nestle fish fillets and seafood into the sauce, covering them with the liquid. Put a lid on the pot, bring back to a simmer over a medium heat and cook until clams and mussels open, about 10 to 12 minutes. Season with salt and pepper and serve garnished with fresh basil.

Makes 6 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 45 mins
Ready in: 60 mins

Suitable for:
Dinner, Soup
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Nutritional Information - Per Serve
Kj 1965 kj
Calories 470 kcal
Fat 11 g
Saturated Fat 2.5 g
Total Carbohydrate 9.7 g
Total Protein 78.6 g
Fibre 2.3 g

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