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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour. | 2. Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes. | 3. Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes. | 4. Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream. | 5. Simmer for another 5 minutes, or until the fish and shellfish are tender. | 6. Add the parsley and salt and pepper to taste. | 7. Serve garnished with sour cream and the lumpfish caviar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2 1/2	tablespoons		213.75	9.8212	6.6788	18.0
plain flour	2 1/2	tablespoons		0.0	0.0	0.0	0.0
fish stock vegetable	4 -5	cups		0.0	0.0	0.0	0.0
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
leek	1 -2		chopped	0.0	0.0	0.0	0.0
potato	1 -2		peeled cut	-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
shrimp	12		peeled raw	3862.4088	49.5041	740.3857	54.9441
mussel	12			4681.1626	200.8545	647.7423	121.928
catfish choice	4 -6	ounces		0.0	0.0	0.0	0.0
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt pepper				0.0	0.0	0.0	0.0
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
lumpfish caviar	2	teaspoons		0.0	0.0	0.0	0.0

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