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Canadian Bouillabaisse

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)153.2782
Energy (kCal)1108.1878
Carbohydrates (g)96.7748
Total fats (g)13.2479
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil over medium heat in a stainless steel saucepan. | 2. Add celery, onion, green onions and garlic. | 3. Cook five minutes until soft. | 4. Stir in thyme, fennel, orange peel, tomatoes, wine, chicken stock, bay leaf and cayenne. | 5. Simmer, covered, about 25 minutes Stir occasionally, breaking up tomatoes. | 6. About 20 minutes before serving, add haddock, cut in pieces, scallops and shrimp. | 7. Simmer about 15 minutes. | 8. Remove peel and bay leaf. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    haddock 1 lb 335.4674 0.0 73.9842 2.04
    shrimp 1/2 peeled de-veined 160.9337 2.0627 30.8494 2.2893
    scallop 1/2 156.4004 7.207999999999999 27.3361 1.1107
    olive vegetable oil 1/4 cup - - - -
    celery 1 stalk diced 10.24 1.9008 0.4416 0.1088
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    green onion 6 chopped 115.02 24.4524 4.1322 2.0022
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067
    fennel 1/2 teaspoon ground 0.2809 0.0662 0.0112 0.0018
    orange peel 2 inches - - - -
    tomato juice 28 ounces 134.9436 28.0206 6.7472 2.302
    white wine 1 cup - - - -
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    bay leaf 1 - - - -
    cayenne 1 pinch 0.3578 0.0637 0.0135 0.0194
    parsley 1/2 cup 10.8 1.899 0.8909999999999999 0.237

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



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