Directions:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown.
- Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
- Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open.
- Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.48 Kcal (3021 kJ) | ||
| Calories from fat | 336.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.33g | 57% | |
|---|---|---|---|
| Cholesterol | 156.99mg | 52% | |
| Sodium | 2178.62mg | 91% | |
| Potassium | 1144.88mg | 24% | |
| Total Carbs | 40.9g | 14% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 41.86g | 84% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 5.8mg | 32% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 109.55 Kcal (459 kJ) | ||
| Calories from fat | 51.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 57% | |
|---|---|---|---|
| Cholesterol | 23.84mg | 52% | |
| Sodium | 330.79mg | 91% | |
| Potassium | 173.83mg | 24% | |
| Total Carbs | 6.21g | 14% | |
| Sugars | 0.24g | 6% | |
| Dietary Fiber | 0.54g | 14% | |
| Protein | 6.36g | 84% | |
| Vitamin C | 2.5mg | 27% | |
| Iron | 0.9mg | 32% | |
| Calcium | 13.5mg | 9% | |
* 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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