Quick Crab Stew in Fennel-Tomato Broth recipes

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14 Ingredients

3 celery stalks, trimmed and cut in half
1/2 small white onion, quartered
1 small fennel bulb, quartered
1 tablespoon olive oil
1 cup dry white wine
1 can (14 oz.) fire-roasted diced tomatoes
1/4 teaspoon red chile flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked
Handful fresh oregano leaves
Handful flat-leaf parsley leaves
fennel fronds
1 loaf crusty Italian bread such as focaccia

Preparation Instructions on My Recipes

Nutrition

1% daily value

servings

dairy-free

Fat 

1%

1
                 
Saturated

0%

0
                 
Trans

-

0
                 
Monounsaturated

-

0
                 
Polyunsaturated

-

0
                 
Carbs 

1%

2
                 
Carbs (net)

-

1
                 
Fiber

1%

0
                 
Sugars

-

0
                 
Sugars, added

-

0
                 
Protein

6%

3
                 
Cholesterol

4%

11
                 
Sodium

3%

67
                 
Calcium

2%

18
                 
Magnesium

2%

7
                 
Potassium

2%

71
                 
Iron

2%

0
                 
Zinc

4%

1
                 
Phosphorus

5%

38
                 
Vitamin A

0%

3
                 
Vitamin C

2%

1
                 
Thiamin (B1)

3%

0
                 
Riboflavin (B2)

1%

0
                 
Niacin (B3)

3%

1
                 
Vitamin B6

2%

0
                 
Folate equivalent (total)

4%

14
                 
Folate (food)

-

11
                 
Folic acid

-

2
                 
Vitamin B12

20%

1
                 
Vitamin D

-

0
                 
Vitamin E

1%

0
                 
Vitamin K

6%

5

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