Quick Crab Stew in Fennel-Tomato Broth recipes
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
25
1%
daily value
4 servings
Fat
1% 1Saturated
0% 0Trans
- 0Monounsaturated
- 0Polyunsaturated
- 0Carbs
1% 2Carbs (net)
- 2Fiber
1% 0Sugars
- 0Sugars, added
- 0Protein
6% 3Cholesterol
4% 11Sodium
3% 67Calcium
2% 19Magnesium
2% 7Potassium
2% 72Iron
2% 0Zinc
5% 1Phosphorus
5% 38Vitamin A
0% 3Vitamin C
2% 1Thiamin (B1)
4% 0Riboflavin (B2)
2% 0Niacin (B3)
3% 1Vitamin B6
3% 0Folate equivalent (total)
4% 14Folate (food)
- 11Folic acid
- 2Vitamin B12
51% 1Vitamin D
- 0Vitamin E
1% 0Vitamin K
4% 5
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