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Glen’s Bouillabaisse (Fish Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)389.8768
Energy (kCal)4156.6293
Carbohydrates (g)263.1832
Total fats (g)171.1838
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté onions and leek in olive oil, add garlic, then tomatoes, tomato paste, fish stock, wine, thyme, saffron, chilli, Tabasco, bay leaf, sugar, orange peel, pepper & salt. | 2. Cook for approx 20 mins, this can be done in the microwave for 10 minutes. | 3. Transfer stock to a large saucepan with a heavy base (remove orange rind and bay leaf) - or store in fridge for a couple of days or freeze until later. | 4. Bring stock to a boil, REDUCE HEAT and add fish, cook for 4 - 6 mins, then add prawns and calamari and cook for 4 minutes, or until pink colour - large ones can take 6 minutes or more. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 64.0 14.944 1.76 0.16
    leek 2 chopped 108.58 25.186999999999998 2.67 0.534
    garlic clove 4 crushed 889.4927 0.0 197.8871 4.9971
    tomato 4 cans 160.8396 34.7592 7.8633 1.7871
    tomato paste 1 container - - - -
    fish stock 8 cups 298.24 0.0 42.1264 15.0984
    white wine 1/3 cup - - - -
    thyme leaf 2 tablespoons 889.4927 0.0 197.8871 4.9971
    saffron thread 15 889.4927 0.0 197.8871 4.9971
    chili 1 teaspoon minced 1.25 0.2956 0.0625 0.0062
    sauce 3 drops - - - -
    bay leaf 1 - - - -
    sugar 3 teaspoons 55.062 13.7724 0.0 0.0
    orange zest 1/4 0.485 0.125 0.0075 0.001
    black pepper ground - - - -
    salt - - - -
    fish fillet 1 kg 2340.0 174.1 137.5 121.6
    king prawn 1 kg peeled 889.4927 0.0 197.8871 4.9971
    calamari 1 kg 889.4927 0.0 197.8871 4.9971

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



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