Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 |
| Salad | 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
- 1 lb medium shrimp (uncooked)
- 1½ lbs halibut or haddock steaks (1 inch thick)
- 4 cups water
- 1 cup onion (chop finely)
- 1 tbls salt
- 2 bay leaves
- Salad:
- ½ cup onions (chop finely)
- ¼ cup red bell pepper (chop)
- ½ cup green pepper (strips)
- 2 tbls parsley (chopped)
- 1 tbls chilies (chopped)
- 1 tbls chopped garlic
- 1/3 cup lemon juice
- ¼ cup olive oil
- 2 tbls tomato paste
- ¼ tsp black pepper
- 6 whole peppercorns
Directions
2 medium tomatoes, cooked 15 seconds in boiling water, rinsed in cold water, peeled and diced in a bowl
Shell and devein shrimp. Wash shrimp in cold water and drain in a colander. Wrap and tie fish in 2 layers of cheesecloth. Set fish and shrimp aside. In a large saucepan place 4 cups water, 1 cup onions, 2 bay leaves, 6 peppercorns and 1 tbls salt. Bring to a boil over high heat. Reduce heat to simmer and add cheesecloth wrapped fish. Simmer for 5 minutes and then add shrimp and simmer 5 minutes more. With tongs, take out fish and place on one plate. Take out shrimp and place on another plate. Strain the stock into a bowl and throw away the solids. Remove the fish from the cheesecloth, take out any bones, skin and flake fish into a clean bowl. Chop shrimp into ½-inch pieces and place in same bowl. Mix. Then add chopped tomatoes, ½ cup finely chopped onions, red peppers, green peppers, parsley, chilies and garlic. Mix well. In a small bowl, mix together the lemon juice, olive oil, 2/3 cup of leftover stock and the tomato paste and black pepper. Mix well, then pour this sauce over the fish and shrimp salad. Toss gently. Let salad marinate for 30 minutes at room temperature. Serve at room temperature or cold from the refrigerator.
Category:Ivoirian Recipes
Category:Ivoirian Salads