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Eric's Viking Chowder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)216.9656
Energy (kCal)2377.8203
Carbohydrates (g)147.3195
Total fats (g)98.4076
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Over medium-high heat in a large saucepan, stir the butter and flour together to make a light golden roux. Immediately whisk in fish stock, stirring until any lumps dissolve. | 2. Stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes. | 3. Remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet. | 4. Stir the salmon, mixed shellfish, whipping cream, and saffron into the soup. | 5. Heat until fish is fully cooked and soup is warmed through, about 10 minutes. | 6. Garnish with dried or fresh dill, if desired, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    vegetable broth 3 cups 487.08 78.96600000000001 17.8596 11.5128
    potato 4 peeled diced - - - -
    onion 1 peeled diced 44.0 10.274000000000001 1.21 0.11
    salmon fillet 1 1/2 1/2 965.6022 0.0 134.9123 43.1121
    mussel 1 390.0969 16.7379 53.9785 10.1607
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546
    saffron 1/8 teaspoon powdered - - - -
    dill dried - - - -

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



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