Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Squid | 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
- =
- 3 lbs mixed fish
- 3 lbs squid
- 2 large onions, chopped
- 4 cloves garlic, crushed
- 3 tomatoes, chopped
- 2 potatoes, sliced
- 1 teaspoon turmeric
- 2 liters fish stock
- 1/2 cup olive oil
- 2 egg yolks
- 1 ounce cream
- =
Directions
Clean fish and squid and cut into serving pieces.
Arrange onion, garlic, tomatoes and potatoes in a large saucepan.
Top with fish and enough stock to cover.
Sprinkle turmeric over.
Add oil and season to taste.
Bring to boil, then simmer for 15 minutes.
Remove fish and vegetables to a deep serving dish.
Beat egg yolks and cream and slowly add hot soup in a thin stream, whisking constantly.
Return to saucepan and heat through, stirring occasionally.
Pour over fish and serve with garlic bread.