Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
754
Calories
28g
Protein
39g
Fat
67g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 7 to 8 cups fish stock
- 3 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1/3 cup finely chopped yellow onion
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 3/4 lb. sea bass fillet, cut into 2-inch chunks
- 3 cups Arborio or Carnaroli rice
- 1 cup dry white wine, at room temperature
- 1 small fennel bulb, trimmed and thinly sliced,
- fronds reserved for garnish
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes