Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic
- 2 tablespoons parsley, chopped
- 1 14 1/2-ounce can tomatoes, drained, chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1/4 teaspoon saffron threads, crushed, optional
- 4 cups water
- Salt and pepper, , to taste
- 1 pound hearty fresh or frozen fish fillets, thawed, cut in chunks
- 1 pound lobster tails, cut in chunks
- 12 ounces scallops
- 1/4 pound shrimp, shelled
- 6 clams in shells
Directions
Heat olive oil in pressure cooker.
Saute onion until tender.
Add garlic, parsley, tomatoes, bay leaf, thyme, water, and salt and pepper to taste.
Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 5 minutes.
Release pressure and open lid.
Add fish and seafood, then stir.
Close lid and bring back up to high pressure and cook for 3 minutes.
Release pressure, open lid and serve.
Cook's Note: Any variety of seafood may be used.