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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Root Vegetables | 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 fish or fish head about ¾ lb.
- 1 qt. cold water
- 1 onion
- 2 tbsps. butter
- 1lb. root vegetables
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 clove
- eschallot
- celery
Directions
Cut up onions, eschallot and celery and fry lightly in the butter. Avoid browning; use a cover if necessary.
Clean and add fish or fish head, water and salt. Heat to boiling point.
Skim and add vegetables previously peeled washed and diced. Add clove. Reduce heat.
Simmer for 30-40 minutes.
Remove fish, separate flesh from bone and return flesh to the soup and reheat.
Remove fish head if used, and serve separately if liked.
Garnish with chopped parsley and serve hot.
Category:Guyanese Recipes
Category:Guyanese Soups