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.

Ingredients

1 kg snapper fillet, cleaned

500 grams prawns

250 grams clams

250 grams mussels

250 grams scallops

1 crab cooked, cleaned and cracked

2 tbsp extra virgin olive oil

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

sea salt and cracked black pepper

½ cup fresh basil

Method

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

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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