Photo: Cala
Estimated Nutrition (whole recipe, rough)
852
Calories
79g
Protein
48g
Fat
19g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Salad | 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
- =
- For 6-8 pers :
- 3-4 tbsp butter or oil
- 1 red onion, cut in julienne
- ½ leek (white part only) cut into thin slices
- 1 stalk celery, cut into small pieces
- 2 quarts fish stock or mild chicken stock
- 250 ml (10 oz) heavy cream
- 2-3 oz dry sherry or port
- 1 small can (70 g/2 oz) tomato puree
- 5-6 strings saffron
- 1-3 tbsp vine vinegar (f. ex. tarragon)
- ½ cup dry white wine
- 8 oz flounder fillet, cut into small pieces
- 8 oz salmon fillet, cut into small pieces
- 6 oz Icelandic shrimp (salad prawns)
- salt and white pepper
- =
Directions
1
Melt the butter in a pot, add all the vegetables and sweat for 4-6 min. Add the stock, cream, sherry, tomato puree, saffron, vinegar and white wine. Boil for 6-8 min. Add the fish and bring to boil again, add the prawns. After this the soup may not boil. Season with salt and pepper to taste and a little unmelted butter would not harm.
Recipe sourced from
fandom