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Nutrition Facts
Serving Size 253 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 420 mg 18%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 16 g
Vitamin A 30% Iron 15%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.


Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1 white onion, chopped
3 garlic
1 fennel, stalks removed and discarded and bulb chopped
1 small serrano peppers
1 Tbsp olive oil
1 bay leaf
1 Tsp dried thyme
1 cup(s) red wine
1 Oriti di Calabria Arrabbiata Sauce
8 fl oz clam juice
1/2 Lb shrimp, peeled and deveined
1 Lb halibut, cut in 2-inch pieces
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In a blender or food processor, pulse onion, garlic, fennel and serrano until coarsely chopped.
Heat oil in a large, heavy stockpot on medium-high. Add chopped vegetables, bay leaf and thyme. Cook several minutes, stirring occasionally, until vegetables begin to brown.
Add wine and simmer 2 minutes.
Add sauce and clam juice and simmer 20 minutes.
Reduce heat and add seafood. Cook uncovered until shrimp and fish are firm.
Chef's note: Serve with crusty bread.



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