| 2 1/2 lb Spanish mackerel |
1/4 lb |
n/a
|
|
| 1 1/2 lb either striped or possibly sea bass |
2 3/8 oz |
$12.50 per pound
|
$1.88 |
| 1 lb each red snapper, eel, perch and cod. |
1 5/8 oz |
$5.99 per pound
|
$0.60 |
| 2 x lobsters, each weighing about 1-1/2 pounds |
0.2 lobsters |
$19.00 per 6 ounces
|
$3.35 |
| 1 lb fresh tomatoes, peeled, seeded and minced |
1 5/8 oz |
$1.99 per pound
|
$0.20 |
| 3 lrg leeks, minced |
1/3 leeks |
$1.88 per pound
|
$0.01 |
| 1 lrg carrot, peeled and minced |
0.1 carrot |
$1.49 per pound
|
$0.02 |
| 2 Tbsp. minced parsley |
5/8 teaspoon |
$1.09 per cup
|
$0.01 |
| 1 tsp saffron |
0.1 teaspoon |
$17.77 per 0.06 ounces
|
$0.73 |
| 2 x or possibly 3 clv garlic, crushed |
1/4 garlic garlic |
$4.00 per pound
|
$0.01 |
| 1 x bay leaf |
0.1 bay leaf |
$3.59 per 2 ounces
|
$0.03 |
| 1 dsh of thyme |
0.1 pinch |
$1.97 per 2 ounces
|
$0.00 |
| 1 pch of fresh fennel tips (if available) Dry rind of 1/2 orange |
0.1 pinch |
$2.10 per pound
|
$0.00 |
| 1/2 c. extra virgin olive oil |
2 3/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.15 |
| Total per Serving |
$6.98 |
| Total Recipe |
$69.83 |
Suggestions?