Photo: Eiliv Sonas Aceron
Poached smoked haddock with ackee and wilted callaloo
17 ingredients
30 min + 30 min
Serves 4
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Estimated Nutrition (whole recipe, rough)
586
Calories
55g
Protein
23g
Fat
38g
Carbs
Counts 12 of 14 ingredients — the other 2 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rapeseed Oil | not in our table | 0 |
| Scotch | 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
- 500ml/17½fl oz semi-skimmed milk
- ½ cinnamon
- 1 vanilla pod
- 4 x 150g/5oz natural smoked haddock
- 110ml/4fl oz extra virgin rapeseed oil
- 2 garlic
- 1 tsp fresh thyme
- ½ tsp black peppercorns
- 1 tsp allspice
- 1 bunch spring onions
- 2 red peppers
- 2 yellow peppers
- 1 tsp chilli jam, preferably made with scotch bonnet chillies
- 5 plum
- about 150ml/5fl oz fish stock
- 1 x 425g/15oz canned ackee
- 500g/1lb 2oz callaloo, washed and dried
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes