Directions:
- Trim off and discard tough stems and base of fennel head. Rinse fennel, core, and chop.
- In a 6- to 8-quart pan over medium-high heat, stir fennel, oil, onion, garlic, and 2 tablespoons parsley until onion is limp, 8 to 10 minutes.
- Add diced tomatoes (including juice), white wine, tomato paste, basil, oregano, and chile flakes. Bring to a boil over high heat. Cover and simmer on low heat until flavors are well blended, about 15 minutes.
- Add clams and crab. Cover and bring to a boil over high heat, then reduce heat and simmer, covered, for 5 minutes. Stir in shrimp, cover and simmer, until clams pop open, shrimp turn pink, and crab is hot, 6 to 9 minutes longer; remove seafood as it finishes cooking. Discard clams that do not open. Add salt and pepper to taste. Ladle broth and seafood into wide bowls. Sprinkle with remaining parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3455.36 Kcal (14467 kJ) | ||
| Calories from fat | 1238.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 137.57g | 212% | |
|---|---|---|---|
| Cholesterol | 952.35mg | 317% | |
| Sodium | 8888.2mg | 370% | |
| Potassium | 7399.86mg | 157% | |
| Total Carbs | 218.71g | 73% | |
| Sugars | 27.13g | 109% | |
| Dietary Fiber | 25.28g | 101% | |
| Protein | 247.18g | 494% | |
| Vitamin C | 145.9mg | 243% | |
| Iron | 13.6mg | 76% | |
| Calcium | 1054.2mg | 105% | |
| Amount Per 100 g | |||
| Calories | 131.13 Kcal (549 kJ) | ||
| Calories from fat | 46.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 212% | |
|---|---|---|---|
| Cholesterol | 36.14mg | 317% | |
| Sodium | 337.31mg | 370% | |
| Potassium | 280.83mg | 157% | |
| Total Carbs | 8.3g | 73% | |
| Sugars | 1.03g | 109% | |
| Dietary Fiber | 0.96g | 101% | |
| Protein | 9.38g | 494% | |
| Vitamin C | 5.5mg | 243% | |
| Iron | 0.5mg | 76% | |
| Calcium | 40mg | 105% | |
* 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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