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Smoked Haddock, Leek and Potato Broth

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)421.398
Energy (kCal)14028.9
Carbohydrates (g)3156.847
Total fats (g)71.88
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 130 C/250°F. | 2. Cut the tomatoes in half lenghtways and arrange them on a baking sheet, sprinkle with salt and pepper and half of the basil, parsley and thyme. Bake in the oven for two hours until they are wrinkled and dry looking. Let the cool off, and then puree them in a blender. | 3. Wash the leeks and cut them into inch lenght pieces. Peel and dice potatoes. | 4. Skin the haddock fillets and chop them into bite-sized pieces. | 5. Bring stock to boil in large pot and add the tomato puree and stir. Reduce the heat and let simmer for 10 minutes. | 6. Add the leeks and potatoes and simmer for a further 25 minutes until the potatoes are cooked, but firm. | 7. Add the remaining herbs, the paprika, haddock and simmer for five minutes. Season with salt and pepper and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 1 - - - -
    basil 1 bunch - - - -
    parsley 1/2 bunch - - - -
    thyme 1/2 bunch - - - -
    leek 250 13572.5 3148.375 333.75 66.75
    potato 250 - - - -
    haddock 500 g smoked 370.0 0.0 81.6 2.25
    chicken stock 1 86.4 8.472000000000001 6.047999999999999 2.88
    hot paprika 1/2 teaspoon - - - -
    salt - - - -
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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