Estimated Nutrition (whole recipe, rough)
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Sauce | not in our table | 0 |
| Smoke | 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
- 10 oz / 300 g Salmon fillet, with skin
- 3 cups / 750 ml Chicken broth (or dissolve one 10.5 g chicken stock cube in 750 ml of water)
- 1 cup / 160 g Diced potato
- 1/2 cup / 125 ml Dry white vermouth
- 1 tbs / 15 ml SAMAI JUNGLE JUICE amazon spicy sauce
- 1/8 tsp / 0.6 ml Liquid smoke seasoning
- 1/2 cup / 65 g Chopped onion
- 1/2 cup / 60 g Chopped red bell pepper
- 1/8 tsp / 0.75 g Minced garlic
- 3 tbs / 60 g ButterChopped, fresh red tomatoes
- 2 cups / 12 oz / 360 gWater
- 1/4 cup / 60 ml Salt
- 1/2 tsp / 2.5 g White pepper
- 1/4 tsp / 1 g Tarragon
- 1/4 tsp / 0.25 g Butter
- 3 tbs / 60 g Flour
- 3 tbs / 30 g Milk
- 2 cups / 500 ml Chopped parsley and freshly ground black pepper for garnish
Directions
Poach the salmon in the chicken broth for 3-5 min, then remove to cool. When cool, remove the skin and flake the flesh and place in a bowl with the vermouth, SAMAI Jungle Juice amazon spicy sauce and liquid smoke seasoning. Marinate for 1 hour.
Strain the poaching liquid, then add the diced potato, cover, and cook until soft. Remove from heat, and when sufficiently cool, liquidise in a blender.
Sauté the onion, garlic and bell pepper in the butter until soft, then add the tomatoes, water, tarragon, salt and white pepper and continue cooking until the tomatoes have disintegrated. Remove from heat, and when sufficiently cool, liquidise in a blender and add to broth.
Prepare the roux by melting the 3 tbs / 60 g of butter, then adding the flour. Stir to mix, then remove from heat. Gradually beat in the milk, then add the broth and salmon along with the marinade. Stir continually over medium heat until the bisque thickens. Garnish with chopped parsley and black pepper and serve with buttered toast traingles.
Category:Ecuadorian Recipes
Category:Ecuadorian Soups