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Ingredients
- 100 克 洋蔥
- 5 顆 蒜頭
- 15 克 橄欖油
- 80 克 芹菜 ，切段
- 3 顆 牛蕃茄 ，川燙去皮
- 250 克 高麗菜 ，切塊
- 1100 克 雞高湯
- 150 克 蕃茄糊
- 2 片 乾月桂葉
- 100 克 蟹 腳
- 150 克 花枝 ，切片
- 15 隻 生明蝦 (鳳尾蝦)，帶殼，去鬚腳
- ½ 茶匙 鹽 ，依個人口味調整
- 1 茶匙 義大利綜合香料
- 1 片 紅鯛魚片 (約140克)
- 15 粒 小蕃茄 ，切半 (optional)
- 少許 新鮮巴西利葉
- 少許 黑胡椒粉 ，依個人口味調整
- Nutrition
- per 1 人份
- Calories
- 662.1 kJ / 158.4 kcal
- Protein
- 18 g
- Carbohydrates
- 14.5 g
- Fat
- 4.1 g
- Saturated Fat
- 142 g
- Fibre
- 1.8 g
- Sodium
- 328.3 mg
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