6 clove(s)
1 16-oz can
3 Tbsp(s)
1/2 tsp(s)
1/3 cup(s)
1 cup
1 1/2 pound(s)
1 cup
1 16-oz can
0.35 g
37.455 g
240 g
Sauté sun-dried tomatoes and shallots in large pot over medium-high heat about 5 minutes. Add olive oil and garlic; stir 1 minute.
Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes.
Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes.
Season stew to taste with salt and pepper.
0 Servings Fruits / 1.7 Servings Vegetables
Calories: 342.4
Omega-6 / Omega-3 ratio: 2 : 1
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