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Provençal Fish Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)270.1367
Energy (kCal)1937.2421
Carbohydrates (g)160.9164
Total fats (g)23.1871
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil in a large, heavy-based saucepan. Add in the shallot, garlic and coriander seeds and fry gently until the onion is tender and translucent, around 5 minutes. | 2. Add the chopped tomatoes, tomato paste, sugar, Pernod, orange peel, thyme and a little salt and pepper and simmer down until thick. | 3. Now stir in the fish stock and bring up to the boil. | 4. Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready. | 5. Bring the base back to the boil. Add the mussels, cover and cook for about 3 minutes. | 6. Now add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels have all opened. Serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons 605.2014 0.0 134.6403 3.4
    shallot 4 sliced 460.8 107.52 16.0 0.64
    garlic clove 3 chopped 605.2014 0.0 134.6403 3.4
    coriander seed 1 tablespoon 14.9 2.7495 0.6185 0.8885
    tomato 2 cans chopped 80.4198 17.3796 3.9316 0.8936
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    sugar 1 -2 tablespoon 0.0 0.0 0.0 0.0
    pernod 3 tablespoons 605.2014 0.0 134.6403 3.4
    orange peel 2 slices - - - -
    thyme 1 sprig - - - -
    salt black pepper ground 605.2014 0.0 134.6403 3.4
    fish stock 1 1/4 1/4 46.6 0.0 6.5822 2.3591
    mussel 1 390.0969 16.7379 53.9785 10.1607
    white fish fillet 1 1/2 1/2 cut 605.2014 0.0 134.6403 3.4
    squid 12 ounces squid sliced 312.98400000000004 10.4782 53.0032 4.6948

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



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