Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
| Chicken | 100g cooked | 165 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | 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
- 5 cups fish, chicken, or shrimp stock, or water
- 1 large onion, chopped
- 1 tbsp minced garlic
- 1 tsp paprika
- pinch saffron (optional)
- 1 tbsp extra-virgin olive oil
- 1 cup cored, peeled, seeded, and chopped tomatoes (canned are fine; include their liquid)
- salt and freshly ground black pepper to taste
- 1½ lbs any white-fleshed fish, cut into small chunks, or fish mixed with shelled seafood, such as clams, shrimp, or scallops
- minced fresh parsley leaves for garnish
Directions
Combine all the ingredients except for the fish and parsley in a large, deep saucepan or casserole and turn the heat to high.
Bring to a boil, then turn the heat to medium and cook fro 5 minutes, stirring occasionally.
Add the fish and cook, stirring, until it cooks through, about 5 minutes.
Garnish and serve.
Category:Cathy's Recipes
Category:Seafood Soup Recipes
Category:Fish stock Recipes
Category:Chicken stock Recipes
Category:Onion Recipes
Category:Fish Recipes
Category:Tomato Recipes
Category:Clam Recipes
Category:Shrimp Recipes
Category:Scallops Recipes