Directions:
- Heat oil in a large saucepan over medium heat. Add shallots, saffron, fennel seeds, and garlic to pan; cook 4 minutes or until tender. Add clam juice, Pernod, and tomato paste; bring to a boil. Reduce heat, and simmer 15 minutes.
- Stir in tarragon, salt, pepper, potatoes, and fennel bulb; cover and cook 10 minutes. Add clams; cover and cook 10 minutes. Stir in shrimp. Cover and cook 2 minutes or until clams open and shrimp are done; discard any unopened shells.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 752.8 Kcal (3152 kJ) | ||
| Calories from fat | 177.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.73g | 30% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 16% | |
| Sodium | 1826.27mg | 76% | |
| Potassium | 1032.06mg | 22% | |
| Total Carbs | 67.23g | 22% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 12.05g | 24% | |
| Vitamin C | 27.9mg | 46% | |
| Iron | 2.9mg | 16% | |
| Calcium | 96.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 154.35 Kcal (646 kJ) | ||
| Calories from fat | 36.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 30% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 16% | |
| Sodium | 374.46mg | 76% | |
| Potassium | 211.62mg | 22% | |
| Total Carbs | 13.79g | 22% | |
| Sugars | 1.82g | 35% | |
| Dietary Fiber | 1.1g | 21% | |
| Protein | 2.47g | 24% | |
| Vitamin C | 5.7mg | 46% | |
| Iron | 0.6mg | 16% | |
| Calcium | 19.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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