Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
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
- 5 cups of water
- 1½ cups white wine
- ¼ cup olive oil
- 2 tbsp minced parsley
- 1 minced garlic clove
- ½ cayenne pepper, chipped
- 3 lb snapper (or other fish or shrimps)
- 2 cups chopped onion
- 2 bay leaves
- 6 cloves
- Salt to taste
Directions
Put water, wine and olive oil in a pot.
Add parsley, garlic, pepper and salt.
Simmer for 10 minutes.
Cut the fish into serving pieces.
Place the fish, onion, bay leaves and cloves in a double thickness of cheese cloth.
Tie firmly but do not crowd.
Suspend this into the liquid by securing the cheese cloth to handle of the pot.
Cover and simmer for 45 minutes.
Category:Guyanese Recipes
Category:Guyanese Meat Dishes