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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, cook the onion in the oil for 5 minutes over low heat until transparent but not brown. | 2. Add garlic, potatoes, carrot, red pepper, celery and water. Simmer, covered, until potatoes are almost tender (about 15 minutes). | 3. Cut fish into chunks and add to saucepan. Cook, covered, for 3 minutes for fresh fish, 10 minutes for frozen. | 4. Add cumin or dill, parsley, milk (skim, 1 %, 2 % or whole milk) and corn. Season with pepper to taste. Heat but do not boil. | 5. Serve immediately with toasted whole wheat bread or unsalted cream crackers. | 6. Offer guests paprika or bacon for light dusting. Serves 4 to 6. | 7. The Memory Lane Cookbook Etienne Poirier, Jr. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
potato	3		diced	-	-	-	-
carrot	1		diced	52.48	12.2624	1.1904	0.3072
red pepper	1/2	cup	diced sweet	30.0	6.6075	1.4025	0.33
celery	1/3	cup	diced	5.3867	0.9999	0.2323	0.0572
mineral water	2	cups		-	-	-	-
fish	1	lb		593.868	0.0	92.2535	21.9414
dill	1	dash	dried	-	-	-	-
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185
milk	2	cups		297.68	23.3264	15.372	15.9576
corn kernel	1	cup	canned	184.71	36.4767	5.1042	2.0022
black pepper			ground	-	-	-	-
bacon bit				-	-	-	-

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