Directions:
- Remove skin and bones from fish. Cut into 1 1/2 inch pieces.
- Scrub mussels and remove beards.
- Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside.
- Thinly slice fennel bulb and combine with onion, garlic, carrot and oil in a 5-6 quart pan over medium-high heat. Stir often until vegetables are browned.
- Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes.
- Add fish and mussels. Cover and simmer just until fish is opaque but still moist-looking in center (cut to test) and mussels pop open, about 5 minutes. Add minced fennel greens and ladle into wide bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 804.91 Kcal (3370 kJ) | ||
| Calories from fat | 388.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.19g | 66% | |
|---|---|---|---|
| Cholesterol | 131.19mg | 44% | |
| Sodium | 1066.7mg | 44% | |
| Potassium | 2044.53mg | 44% | |
| Total Carbs | 42.68g | 14% | |
| Sugars | 9.19g | 37% | |
| Dietary Fiber | 6.47g | 26% | |
| Protein | 52.19g | 104% | |
| Vitamin C | 41mg | 68% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.6mg | 42% | |
| Calcium | 160.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 81.03 Kcal (339 kJ) | ||
| Calories from fat | 39.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 66% | |
|---|---|---|---|
| Cholesterol | 13.21mg | 44% | |
| Sodium | 107.39mg | 44% | |
| Potassium | 205.83mg | 44% | |
| Total Carbs | 4.3g | 14% | |
| Sugars | 0.92g | 37% | |
| Dietary Fiber | 0.65g | 26% | |
| Protein | 5.25g | 104% | |
| Vitamin C | 4.1mg | 68% | |
| Iron | 0.8mg | 42% | |
| Calcium | 16.1mg | 16% | |
* 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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