|Onion||1 Medium, sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Littleneck clams||6 Small, scrubbed|
|Canned whole tomatoes||28 Ounce, chopped (1 Can)|
|Clam juice||16 Ounce (2 Bottles, 8 Ounce Each)|
|Sea scallops||1⁄2 Pound|
|Sole fillet||1⁄2 Pound, cut into 1 1/2 inch pieces|
|Lobster tails||16 Ounce, cut into 1 1/2 inch pieces (2 Pieces, 8 Ounce Each)|
In 4-quart casserole dish, combine onion, oil and garlic.
Heat, covered with glass lid, at high2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron; heat, covered at high 5 minutes and at medium 15 to 20 minutes, or until clams are open; stir once.
Add scallops, fillet and lobster.
Heat, covered, at high5 to 7 minutes, or until fish is done.
Calories 717 Calories from Fat 82
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 48.3 mg16.1%
Sodium 1398.1 mg58.3%
Total Carbohydrates 42 g14%
Dietary Fiber 7.8 g31.4%
Sugars 18.2 g
Protein 36 g72.8%
Vitamin A 31.2% Vitamin C 43.1%
Calcium 17% Iron 30.5%
*Based on a 2000 Calorie diet