Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 2 lb Fish, (snapper, dolphin, king,, etc, cut into 1 inch slices)
- 2 x Onions, med to large, cut into thick and thin slices.
- 1 x Green Pepper, diced
- 1 x Hot pepper, seeds removed, diced
- Salt to taste
- 1/4 tsp Ground Black Pepper
- Fat for frying
- 2 tbl Butter
- Water, fish broth, vegetable broth, light beef or availible stock
- 1 tbl Flour
Directions
Prepare the fish, scaling and gutting and cutting into 1 inch slices.
Fry it lightly. and set aside . Make a brown sauce by frying onion in butter and adding flour slowly until brown.
Add water, beer or what ever liquid to thick, also peppers, salt and green pepper.
Cook to thicken just a little.
Lower heat a bit more. Place the fish slices into the brown sauce.
Cover with some of the sauce.
Cover and Allow to simmer for 15 minutes. turning the fish at least once and adding more water if necessary to keep it from dying out.
Category:Jamaican Recipes
Category:Jamaican Soups