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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fillet the fish and cut each fillet into three, reserving all the trimmings. Put the fillets on a plate, sprinkle with salt and chill. Put the trimmings in a pan, add the water and a spiral of orange rind. | 2. Bring to a simmer, skim, cover and cook gently for 30 minutes. | 3. Heat the oil on high in a large flameproof casserole. Smash the garlic cloves with the flat of knife and fry until they are colored. Discard them and turn down the heat. Fry the onion gently until it is softened, adding the tomato halfway through. | 4. Strain in the hot fish stock (and orange spiral, optional) and bring back to boil. Add the potatoes to the pan and cook for an additional 5 minutes. | 5. Add the fish pieces to the soup, be careful not to let it boil. Cook for about 15 minutes. Add the squeezed orange juice and lemon juice, and the paprika with salt and pepper to taste. | 6. Serve in bowls, garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white fish fillet	2	lb		806.9352	0.0	179.5204	4.5333
water	5	cups		0.0	0.0	0.0	0.0
orange juice	4			446.4	103.16799999999999	6.944	1.984
lemon	2			2.5617	0.8233	0.0972	0.0265
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	5		unpeeled	806.9352	0.0	179.5204	4.5333
onion	1		chopped	60.0	14.01	1.65	0.15
tomato	1		peeled seeded chopped	62.068999999999996	13.7631	3.2384	0.5397
potato	4		cut	-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
salt pepper				806.9352	0.0	179.5204	4.5333
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06

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