Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Haddock | 100g cooked | 112 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 300g (10oz) smoked haddock, cut into 5cm (2inch) cubes
- 900ml (1½ pint) boiling water
- 2 x 400g (14oz) can chopped tomatoes
- 1 large onion, roughly chopped
- 3 heaped tablespoons parsley, finely chopped
- 3 cloves garlic
- 1 small red chilli
- 4 teaspoons *paprika
- 1 teaspoon *saffron
- 2 teaspoons salt
- pinch of black pepper
Directions
Wash, skin and cut haddock into 5cm (2inches) cubes.
Using a liquidizer, place onion, garlic cloves, red chilli, paprika, salt, pepper, saffron and parsley and blitz for 10-15 seconds until pureed. Set aside.
Pour 900ml (1½ pints) of boiling water into a large saucepan then add puree, chopped tomatoes and fish. Cover and simmer on low heat for 25 minutes.
Category:Arabian Recipes
Category:Arabian Soups