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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Clam | 100g cooked | 148 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | 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 Small fennel Bulbs, About 1-1/4 Pounds Total
- 1 Med onion, About 6 Ounces
- 1 Med red Potato
- 1 Stalk celery
- 1 Large clove Garlic
- 3 Tbsp unsalted Butter
- 1/4 Pounds Sea scallops
- 1 Cup fish Stock or clam Juice
- 1 Cup of water
- 1/4 Cup Dry white Wine or sherry
- salt And pepper to Taste
- nutmeg Freshly Ground
- Bermuda hot Pepper Sauce (opt)
Directions
Trim The Long Stalks From The fennel Down to The Bulb. Peel TheOutside of The Bulb, Remove The Core, And Cut The Bulb Into ThinSlices. Cut The onion And potato Into Thin Slices Too. Remove TheStrings From The celery And Cut Into Thin Slices. Mince The garlic.Melt The butter in The Pressure Cooker. Add The fennel, onion, potato,
celery And garlic And Cook Over Med-Hi Heat, Stirring Often, UntilSoft About 7 Minutes. Rinse And Drain The scallops. Add Them, FishStock or clam Juice And water And Wine to The Pressure Cooker. CoverAnd Bring up to Full Pressure Then Reduce Heat to Stabilize Pressure.Cook For 10 Minutes And Release Pressure. Puree With a hand HeldBlender or Food Processor. Add salt, pepper And nutmeg to Taste. if aRicher Soup is Wanted, You Can Add 1/4 Cup of whipping Cream .Can be Made The Day Before. Reheat Gently, Without Letting Soup ComeTo a Boil.