Seafood Stew With Farro By Chef Hugh Acheson Recipe
Recipe By Honest Cooking
4.2
30 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Seafood Stew With Farro By Chef Hugh Acheson Recipe
- 1/4 pound Octopus
- 0.17 quart Water
- 0.17 cup Anson mills piccolo farro
- 0.33 tablespoon Unsalted butter
- 0.08 cup Sliced Yellow Onion
- 1/2 Cloves fresh garlic, minced
- 0.21 tablespoon Red pepper flake
- 0.08 cup Diced fennel
- 0.08 cup Sliced leeks
- 0.08 cup Peeled and diced butternut squash
- 0.08 cup Diced Celery
- 0.08 cup Dry white wine that you would want to drink
- 1/4 cup San marzano tomatoes or your own preserved tomatoes and their juice
- 0.17 quart Chicken Stock
- 1/2 tablespoon Salt
- 1/25 teaspoon Freshly cracked black peppercorns
- 2.50 Clams
- 2.50 Shrimp
- 1/25 cup Basil
- 1/25 cup Parsley
- 0.17 Lemon
- 0.08 Thinly sliced baguette
Nutrition
value
value
704
calories per serving
30 g Fat65 g Protein38 g Carbs9 g FiberOther
Current Totals
- Fat30g
- Protein65g
- Carbs38g
- Fiber9g
MacroNutrients
- Carbs38g
- Protein65g
- Fiber9g
Fats
- Fat30g
Vitamins & Minerals
- Calcium382mg
- Iron8mg
- Vitamin A1044mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6100mg
- Vitamin B92463mcg
- Vitamin B124mcg
- Vitamin C47mg
- Vitamin E4mg
- Copper8mcg
- Magnesium227mg
- Manganese2mg
- Phosphorus706mg
- Selenium136mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking