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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thaw fish, if frozen. With a sharp knife, cut the fish into 1 inch pieces; set aside. | 2. In a 3-quart saucepan cook green pepper, onion, and garlic in hot oil until tender but not brown. Add undrained tomatoes, wine, tomato paste, parsley, bay leaf, coriander, nutmeg, red pepper, and 1 cup water. Bring to a boil; reduce heat. Cover and simmer 20 minutes. | 3. Add fish pieces, undrained oysters, crab meat (if canned, add it undrained), and lemon slices to tomato mixture. Return to boiling, reduce heat. Cover and simmer 5 to 7 minutes or until fish flakes easily when tested with a fork. | 4. Remove bay leaf. | 5. To serve, ladle the soup over the toast in individual serving bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	3/4	lb		796.0556	59.2279	46.7768	41.3677
green bell pepper	1/2		cut	176.5167	0.0	39.27	0.9917
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
tomato	1	can	cut	40.2099	8.6898	1.9658	0.4468
white wine	1/2	cup		-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
parsley	1/4	cup	snipped	5.4	0.9495	0.4455	0.1185
bay leaf	1			-	-	-	-
coriander	3/4	teaspoon	ground	4.023	0.7424	0.16699999999999998	0.2399
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
red pepper	1/4	teaspoon	ground	0.3125	0.0688	0.0146	0.0034
water	1	cup		0.0	0.0	0.0	0.0
oyster	1	can		-	-	-	-
crabmeat	7	ounces	flaked picked	176.5167	0.0	39.27	0.9917
lemon	1/2		sliced	0.6404	0.2058	0.0243	0.0066
french bread	6	slices	toasted	2268.48	432.6792	89.655	20.1828

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