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San Francisco Seafood Casserole

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound mussels
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½ pound shrimp
medium
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1 pound cod fillets
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2 tablespoons vegetable oil
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1 medium onions
diced
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1 large garlic cloves
minced
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28 ounces tomatoes
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8 ounces clam juice
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¾ cup white wine
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¾ teaspoon salt
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½ teaspoon basil
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
453.6 g mussels
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226.8 g shrimp
medium
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453.6 g cod fillets
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3E+1 ml vegetable oil
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1 medium onions
diced
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1 large garlic cloves
minced
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809.2 ml/g tomatoes
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231.2 ml/g clam juice
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177 ml white wine
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3.8 ml salt
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2.5 ml basil
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1.3 ml black pepper
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Directions

Scrub mussels, remove beards.

Shell and devein shrimp.

Cut fish into 2-inch chunks.

Cook onion and garlic in salad oil until tender.

Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling.

Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp.

Cover casserole and bake 20 to 25 minutes until fish flakes easily, mussels open and shrimp are tender.

Sprinkle with parsley



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 46626% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 1100mg 46%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 133g
Vitamin A 36% Vitamin C 70%
Calcium 9% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
 

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