Estimated Nutrition (whole recipe, rough)
Counts 12 of 17 ingredients — the other 5 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 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Plantain | not in our table | 0 |
| Annatto | not in our table | 0 |
| Grouper | not in our table | 0 |
| Water | 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
- =
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 1/2 teaspoons sofrito paste
- 1 fresh habanero pepper, seeds and stems removed, and chopped
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3/4 cup peeled and diced green plantains
- 1 cup diced potato, cut in a 1/2 inch dice
- 1/2 teaspoon freshly ground cinnamon
- 1/2 teaspoon ground annatto seeds
- 2 pounds fish fillets (grouper, snapper, pompano)
- 3 cups fish stock
- 2 cups water
- 1 cup milk
- Salt and pepper to taste
- Garnish: chopped scallions
- =
Directions
Heat the olive oil in a large, heavy casserole pot and add the garlic, sofrito paste, habanero pepper, onion, celery, plantains, and the potato and saute for 5 minutes over a medium heat, stirring, until the onions start to wilt.
Then add the cinnamon, annatto, fillets, stock, water, and milk and stir gently to mix. Bring the mixture to a light boil, reduce the heat to a simmer, and simmer for 15 minutes, or until the fish flakes easily with a fork. Add salt and pepper to taste.
Serve the soup in warmed bowls and garnish with the chopped scallions.