|Halibut steak||2 Pound (Deveined)|
|Onions||2 Medium, sliced|
|Olive oil||3 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Peeled shrimp||1 Pound|
|Oysters||1 Cup (16 tbs)|
|Tomatoes||1 Cup (16 tbs), cut up|
|Lemon juice||1 Tablespoon|
|Canned pitted california ripe olives||1 2⁄3 Cup (26.67 tbs)|
Cut halibut into large pieces, removing skin and bones.
Combine carrot, 4 cups water, bay leaf, salt and pepper in saucepan; heat to boiling point.
Add halibut; reduce heat.
Simmer for 10 minutes.
Remove halibut, carrot and bay leaf.
Saute onions in oil until tender but not browned.
Stir in flour.
Strain stock; stir into onion mixture gradually.
Cook, stirring constantly, until thickened.
Add shrimp; simmer for 5 minutes.
Add oysters with liquor, tomatoes, lemon juice, olives and halibut; heat together for 5 minutes.
Add parsley just before serving.
Yield: 3 quarts.
Serving size: Complete recipe
Calories 2852 Calories from Fat 1024
% Daily Value*
Total Fat 119 g182.8%
Saturated Fat 12.2 g61.1%
Trans Fat 0 g
Cholesterol 1099.8 mg366.6%
Sodium 7137.1 mg297.4%
Total Carbohydrates 117 g39%
Dietary Fiber 12.7 g50.8%
Sugars 32.9 g
Protein 314 g628.4%
Vitamin A 320% Vitamin C 189.7%
Calcium 85.3% Iron 197.1%
*Based on a 2000 Calorie diet