Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
786
Calories
59g
Protein
31g
Fat
62g
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 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Shellfish | 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 tsp. saffron threads
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 cup trimmed and thinly sliced fennel bulb
- 3 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 1/2 cup dry white wine
- 3 cups fish or chicken broth
- 1 1/2 cups canned crushed tomatoes
- 3/4 lb. thinly sliced waxy potatoes
- 1/2 tsp. dried oregano
- 3 lb. assorted shellfish and fish fillets (see note above)
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