Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
308
Calories
27g
Protein
14g
Fat
22g
Carbs
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Crayfish | not in our table | 0 |
| Octopus | not in our table | 0 |
| Squid | not in our table | 0 |
| Marjoram | not in our table | 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
- 8 fresh crawfish
- 8 fresh crayfish
- 100 G of mussels, shelled
- 100 G of shelled clams
- 100 G of octopus
- 100 G of fresh squids
- 5 G of fresh marjoram
- 5 G of fresh parsley
- Court-bouillon
- 1 carrot
- 1 celery
- 1 onion
- 2 bay leaves
- Dressing
- 250 G of olive oil
- 20 G of water
- 1 fresh lemon juice
- Salt
Directions
1
Prepare the court-bouillon in salted water, with the carrot, celery, onion and bay leaves.
2
Cook the seafood in the court-bouillon prepared earlier.
3
Drain and season with the dressing, chopped parsley and marjoram.
Recipe sourced from
fandom