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 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 2-3 lb. fish
- 1 qt. boiling water
- 2 Tbs. vinegar or lemon juice
- 1 carrot, sliced
- 1/4 c. celery leaves
- 1 clove garlic, sliced
- 4 Tbs. tomato sauce
- 4 whole cloves
- 3 onions, sliced
- 1 tsp. salt
Directions
Clean and wash whole fish thoroughly. Lay sliced fish in wire basket.
Heat water, vegetables, and seasoning to boiling point, reduce heat and simmer for 10 minutes.
Add fish carefully, and simmer another 10-20 minutes, according to thickness of fish.
Fish is done when it can be pulled from bone.
Place on hot platter and garnish as desired. Serve with fish sauce.
Category:Haitian Recipes
Category:Haitian Meat Dishes