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Creamy Seafood Potpie With Puff Pastry Crust

  Onion 1 , minced
  Celery rib 1 , sliced
  Minced garlic 2 Teaspoon
  Olive oil 2 Tablespoon
  Fennel seeds 1⁄2 Teaspoon
  Bottled clam juice 1 Cup (16 tbs)
  Canned tomatoes 14 Ounce (1 Can Including The Juice)
  Tabasco 1 Dash
  Mushrooms 1⁄4 Pound, cut in eights

In a kettle cook the onion, the celery, and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the fennel seeds, the clam juice, the tomatoes with the juice, the Tabasco, the mushrooms, the potatoes, peeled and cut

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 511 Calories from Fat 283

% Daily Value*

Total Fat 32 g49.4%

Saturated Fat 4.4 g22.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1472.1 mg61.3%

Total Carbohydrates 51 g17.1%

Dietary Fiber 12.9 g51.4%

Sugars 8.5 g

Protein 16 g31%

Vitamin A 62.9% Vitamin C 89.9%

Calcium 27% Iron 38.3%

*Based on a 2000 Calorie diet

Creamy Seafood Potpie With Puff Pastry Crust Recipe