Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Clam | 100g cooked | 148 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | 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
- 12 mussels
- 2 large cloves garlic
- 1 medium onion, 5 – 6 oz
- 1 large stalk celery
- 2 tbsp olive oil
- 1 cup dry white wine
- 3 medium tomatoes, peeled and seeded
- 1 can (16 oz) tomato sauce
- 1 bottle (8 oz) clam juice
- ½ tsp dried thyme
- ½ tsp dried marjoram
- ½ tsp sugar
- ¼ tsp crushed red pepper flakes
- 4 oz bay scallops
- 12 large shrimps, peeled
- 1 small red pepper, diced fine
- 8 oz firm fleshed fish, like red snapper, cut in 1¼ inch chunks
- ½ cup minced fresh herbs, such as parsley, cilantro, or basil
- salt and pepper to taste
- 1 cup water
Directions
Pull the beards from the mussels.
Put the mussels in a bowl of cold salted water to soak while you proceed with the soup.
Discard any mussels that open during soaking.
Mince the garlic and onion.
Dice the celery.
Heat the oil in the pressure cooker.
Add garlic, onion and celery, and cook until they begin to soften, 3 to 4 minutes.
Add wine and boil over high heat for a minute.
Add water.
Dice the tomatoes and add them to the pressure cooker along with tomato sauce, clam juice, thyme, marjoram, sugar and red pepper flakes.
Close pressure cooker and bring up to full pressure.
Reduce heat to stabilize pressure and cook for 5 minutes.
Release pressure.
Drain the mussels well and put them in the pressure cooker along with the fish, scallops, shrimp and red pepper.
Close the pressure cooker and bring up to pressure for 1 minute.
Release pressure.
The mussels should be open and the fish should be opaque.
Stir in the minced herbs and season with salt and pepper to taste.
Category:Pressure cooker Recipes
Category:Mussel Recipes
Category:Garlic Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:White wine Recipes
Category:Tomato Recipes
Category:Tomato sauce Recipes
Category:Clam juice Recipes
Category:Scallops Recipes
Category:Shrimp Recipes
Category:Red bell pepper Recipes
Category:Red snapper Recipes