| 2 quarts fish stock (I used dried japanese dashi as the base for this. Just follow the directions on the dashi and add 1/4 more than it calls for. Dashi is VERY useful to have around. Alternatively, use chicken stock.) |
0.2 quart |
$2.99 per 15 ounces
|
$1.37 |
| 1 medium yellow onion, peeled and coarsely chopped |
0.1 onion |
$0.79 per pound
|
$0.02 |
| 2 cups chopped ripe tomatoes (about 4 medium tomatoes) |
3 tablespoons |
$1.99 per pound
|
$0.16 |
| 3/4 cup olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.22 |
| 1 pound shrimp, peeled |
1 5/8 oz |
$6.99 per pound
|
$0.70 |
| 1 pound catfish fillets (or other white fish) cut into 1 inch pieces |
1 5/8 oz |
$4.50 per pound
|
$0.45 |
| 1 pound other fish or shellfish (I used fresh squid cut into 1 inch pieces. Mussels, clams, salmon, crab or lobster would also work well) |
1 5/8 oz |
n/a
|
|
| 4 eggs, separated |
3/8 eggs |
$2.53 per 12 items
|
$0.08 |
| Juice of two lemons |
0.2 lemon juice |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1 cup chopped Italian parsley |
1 tablespoon |
$1.09 per cup
|
$0.11 |
| Total per Serving |
$3.16 |
| Total Recipe |
$31.61 |
Suggestions?