Directions:
- Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
- In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
- Add leeks and garlic; saute until translucent, about 7 minutes.
- Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
- Cook until tender, 4-5 minutes.
- Add tomatoes, wine and 1 cup water; cover.
- Bring to a boil, and lower heat to medium; cook 5 minutes.
- Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.1 Kcal (2232 kJ) | ||
| Calories from fat | 217.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.12g | 37% | |
|---|---|---|---|
| Cholesterol | 84.18mg | 28% | |
| Sodium | 2555.49mg | 106% | |
| Potassium | 790.09mg | 17% | |
| Total Carbs | 44.77g | 15% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 27.69g | 55% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.8mg | 21% | |
| Calcium | 115.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 118.34 Kcal (495 kJ) | ||
| Calories from fat | 48.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 37% | |
|---|---|---|---|
| Cholesterol | 18.69mg | 28% | |
| Sodium | 567.28mg | 106% | |
| Potassium | 175.39mg | 17% | |
| Total Carbs | 9.94g | 15% | |
| Sugars | 1.51g | 27% | |
| Dietary Fiber | 0.93g | 17% | |
| Protein | 6.15g | 55% | |
| Vitamin C | 3.5mg | 26% | |
| Iron | 0.8mg | 21% | |
| Calcium | 25.6mg | 12% | |
* 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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