Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
852
Calories
53g
Protein
50g
Fat
49g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sweetcorn | 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
- olive oil
- 2 rashers higher-welfare bacon, chopped
- 1 small white onion, finely chopped
- 2 sticks celery, finely chopped
- 1 fresh red chilli, deseeded and finely chopped
- 4 ears sweetcorn
- 2 medium potatoes, peeled and chopped
- 900 ml organic vegetable or fish stock, hot
- 1 handful fresh, live mussels, from
- , ask your fishmonger, cleaned and drained
- 4 tablespoons single cream
- 1 small handful chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes