Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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 Tablespoon olive oil
- 1 Large Spanish onion
- 3 Cloves garlic
- 1 10 ounce can whole tomatoes
- 1 Teaspoon paprika
- A pinch of crushed saffron
- Salt and pepper to taste
- 2 Large potatoes
- 3 Stalks of celery diced
- 8 Cups of chicken broth
- 2 Pounds firm white fish
Directions
1) Heat oil in a large sauté pan and sauté onion until translucent.
2) Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed.
3) Add spices, potatoes and broth. Simmer for 10 minutes.
4) Add fish and continue to cook until the fish flakes.
5) Purée soup in blender or food processor. Return to stove and simmer over low heat for an additional 10 minutes.
Category:Algerian Recipes
Category:Algerian Soups