Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | 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
- 1 cup of gem squash cut into small cubes
- 2 lbs of sea bass heads
- 1 cup of potatoes cut into small cubes
- 1 cube of chicken or fish stock
- 6 cups of water
- 1 tablespoons of oil
- 1 cup of noodles
- 1 teaspoon of finely-chopped parsley
- 1/2 teaspoon of mashed garlic
- 1/4 cup of chopped celery
- 4 slices of bread
Directions
Heat the oil in a pot and add the fish , garlic and salt.
Stir and add the salt and the herbs.
Add the water and the squash.
Bring to a boil and leave at medium heat for 15 minutes.
Add the potatoes, then in 5 minutes add the noodles.
Stir regularly to avoid excessive sticking.
Adjust salt to taste.
When the noodles are tender remove from heat.
Toast the bread until light golden brown. Serve.
Category:Dominican Recipes
Category:Dominican Soups