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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery. | 2. - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes. | 3. - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes. | 4. - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes. | 5. - Season with salt and pepper according to taste. | 6. - Serve with parsley on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		chopped	5.34	0.0	1.188	0.03
celery	1		chopped	16.16	2.9997	0.6969	0.1717
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
tomato	2		peeled chopped	124.1379	27.5262	6.4768	1.0795
white wine	1	glass		-	-	-	-
bay leaf				-	-	-	-
stock	1			171.36	18.6732	6.3252	8.0892
pollock	350	g		322.0	0.0	68.04	3.43
scampi	6			5.34	0.0	1.188	0.03
saffron				-	-	-	-
salt pepper				5.34	0.0	1.188	0.03
parsley				-	-	-	-

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