Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
6
Ingredients
Directions
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.
Cook's Notes:
You can use shrimp stock, clam juice, or water instead of fish stock.
Use any fish of your choice, I like to use yellowtail.
Nutrition Facts (per serving)
| 278 | Calories |
| 8g | Fat |
| 16g | Carbs |
| 27g | Protein |
