Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Savory | 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
- =
- 4 slices bacon
- 2 onions, sliced
- 1 tsp. savory
- 6 potatoes, peeled and cubed
- 3 carrots, sliced
- 4 cups water
- 1 tsp. salt
- 1-1/2 lbs. cod fillets, fresh Atlantic if possible
- 1 can evaporated milk
- white pepper to taste
- 2 tbsp. chopped fresh parsley or chives
- =
Directions
In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp. Chop coarsely and set aside. Drain off all but 1 tbsp. fat from saucepan. Add onions and savory. Cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, carrots, water and salt. Bring to boil, cover, reduce heat and simmer for about 20 minutes or until tender.
Cut cod into 1-inch chunks. Add to vegetables; simmer for about 5 minutes or until fish flakes easily.
Add milk and pepper, heat through. Garnish with bacon and parsley. Serves approximately 8.