Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bonito | 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 kilo. bonito (tuna)
- 1.5 kilo potatoes
- 1 onion
- 1 green pepper
- 2 garlic cloves
- 1 small hot pepper
- 2 ripe tomatoes
- 2 dl oil
- 1 bunch of parsley
- white wine
- salt
- =
Directions
Cut the onion, the green pepper and garlic cloves into small dices. Add the small hot pepper and remove until soften. Boil tomatoes, peel, take seeds off and cut them into pieces. Add them to the green vegetables and let boil. Peel potatoes and "cascarlas". Add them to the vegetables, remove lightly and cover the whole with the fumee of tuna. Add salt and leave boiling on small fire until potatoes get ready and make thicken bouillon. Cut tuna into square pieces, salt them and add to the potatoes. Set aside for five or seven minutes. When serving, sprinkle with parsley.