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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Fish | 1 tbsp (18ml) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Smoked Fish | not in our table | 0 |
| Seed | 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
- fish stock.
- about 350 grams fresh fish or smoked fish.
- you cut red pepper into fine strips as desired.
- green pepper.
- about 4 large tomatoes, skinned, without seed and diced.
- salt and pepper.
- some lemon juice (about 1 t-spoon)
Directions
Bring the stock to a boil.
Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes.
Cut into about 2.5cm cubes.
Cook all the ingredients until tender or well-cooked.
Add the stock, cook for 10 minutes
Add the fish, cook, then lower the heat, and correct the seasoning as desired.
Cook for 5-10 minutes, or until tender.
If still not tender, you might simmer for 3 mins. more.
Adjust seasoning to taste.
Category:Nigerien Recipes
Category:Nigerien Soups