< Browse Recipes

Roasted Tomato Broth with Saffron, Fennel and 10g Protein Noodles™

YIELD10 servings

Here’s a dinner entrée that pays homage to classic Mediterranean seafood dishes, but uses a protein-rich, guilt-free noodle alternative as its base.

Trident Seafoods 10g Protein Noodles™ are topped with mussels swimming in a rich tomato-based broth seasoned with white wine, garlic, onion, fennel, saffron, spices and more. A healthy and satisfying take on a traditional Italian fare.


9 lb Large Red Tomatoes, halved & seeds squeezed out
  Extra Virgin Olive Oil
 To taste Coarse Salt & Freshly Ground Pepper
1 1/2 lb Fennel, thinly sliced
30 oz Yellow Onion, roughly chopped
8 oz Carrot, roughly chopped
1 oz Garlic Cloves, finely chopped
1 1/2 Cups White Wine
1 large Pinch Saffron
6 Cups Fish Stock
2 lb Mussels
6 oz Chickpeas (Garbonzo Beans)
6 oz Escarole, coarsely chopped
1- 2.5 lb Package 10g™ Protein Noodles (4/2.5 LB case) 7929692800
 Garnish Fennel Fronds
 Garnish Fresh Parsley, chopped


1. Preheat oven to 225°F.

2. Toss tomatoes with olive oil and salt and pepper. Roast cut sides down until very soft, 2 to 3 hours.

3. At the same time, toss fennel with oil, salt and pepper and roast until tender. Roughly chop.

4. Heat ½ cup oil in saucepan and add onions, carrots and garlic. Cook until softened. Add wine and reduce. Add saffron, fish stock and tomatoes. Bring to a boil and simmer until flavorful and slightly reduced. Season and strain broth through food mill or chinois. Bring back to a boil; add mussels and escarole. Cook until mussels are opened and firm.

5. Dip 10g Protein Noodles™ into hot water and drain.

To serve: divide 10g Protein Noodles™ between serving bowls and ladle broth, fennel, chickpeas and mussels around the noodles. Sprinkle with fennel fronds and parsley.

Substitution: Clam Juice for Fish Stock.