Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
761
Calories
34g
Protein
48g
Fat
48g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup pine nuts
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 1 teaspoon sweet paprika
- 1 tablespoon finely minced garlic
- 1/4 cup fresh bread crumbs
- Pinch of saffron threads, warmed and crushed (optional)
- 1 1/2 cups peeled, seeded, and chopped tomatoes
- 1 cup fish stock or dry white wine
- Salt and freshly ground black pepper
- 1 1/2 pounds firm white fish fillet, cut into 8 pieces
- 1 cup English peas, cooked until tender-crisp (optional)
- 1/4 cup chopped fresh flat-leaf parsley or mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes