Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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 |
| Smelt | 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 onion
- 1 carrot
- 1 parsley root
- 1 leek (white part only)
- 1 parsnip
- 1 teaspoon salt
- 1 pound fresh or frozen smelts
- 10 whole black peppercorns
- 2-3 bay leaves
Directions
Combine the vegetables, salt, and 2 quarts of water in a 4-quart pot.
Bring to a boil, lower the heat, and simmer for 30 minutes, partially covered.
Add the smelts, peppercorns, and bay leaves, then return to a boil and simmer for 20 minutes, partially covered.
Strain the stock, discard the vegetables and fish.
Taste the broth for salt, remove bay leaves, and use as directed in the following recipes.