Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Salmon | 100g cooked | 208 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 lbs. of white fish
- 1 large onion, sliced
- 6 sprigs of parsley
- 1 stalk celery or celery leaves
- 1 bay leaf
- 1 lb. ~name
- salt and pepper
- flour
- lemon juice
- 6 cups of water
Directions
Clean and cut the fish in 3/4-inch slices, reserving the heads and bones. Sprinkle the slices with lemon juice and dust with flour, salt and pepper.
Fry in olive oil until tender.
Make a fish stock by cooking the heads and bones in the water with the onion, parsley, celery and bay leaf. Simmer for 1/2 hour. Strain the stock and remove any edible fish particles from the heads.
Add these to the stock with the fried fish and ~name.
Cook slowly until the ~name is tender. Correct the seasoning. A little aji chombo may be added for a "hotter" soup.
Category:Panamanian Recipes
Category:Panamanian Soups