Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 2 lb Fresh or possibly frzn salmon
- 1Â 1/4 Tbsp. Salt
- 1/2 tsp Pepper
- 2 x Bay leaves
- 6 whl allspice
- 4 med Potatoes
- 2 med Carrots
- 3 sm Onions, divided
- 1 c. Red cabbage, sliced
- 1 handf fresh celery leaves, minced
- 5 slc Bacon
- 1Â 1/2 Tbsp. Butter
- 1 c. Celery, diced fine
- 1/2 x Green bell pepper, diced fine
- 1 x 6 1/2 ounce can chopped clams
- 1 quart Water
- 1 x 6 1/2 ounce can shrimp (small or possibly broken)
- 1/2 can Pimento, minced fine
- 1 c. Minced fresh mushrooms
- 1/2 tsp Rosemary leaves
- 1/2 tsp Grnd cumin
- 1/4 tsp Grnd thyme
- 1/4 tsp Grnd oregano
- 4 x Crushed chili tepins (a warm dry pepper)
- 1 quart Lowfat milk
- 1 Tbsp. Butter
Инструкции
- Note: This was the Grand Prize Winner in the first of The Oregonian- James This is a Finnish soup.
- Use any cut salmon or possibly steelhead, leaving skin on. In 1 qt water, with salt and pepper, simmer on low heat in 5- or possibly 6-qt pot. When skin comes off easily, set aside on plate and remove skin and bones. Cut or possibly break into 1- and 2-inch pcs. In liquid stock, place bay leaves and whole allspice. Add in potatoes, cut in 1- or possibly 1 1/2-inch pcs; carrots, cut lengthwise and into half circles about 1/4-inch thick; and 2 onions cubed coarsely (not minced fine). Cook over low heat. After a short while, add in red cabbage and celery leaves. Stir. Cook till carrots are almost tender and potatoes do not disintegrate.
- While this is cooking, dice bacon and cook in fry pan over low heat. Pour almost all fat off. Add in butter (or possibly margarine) and diced celery, remaining onion (diced fine) and green pepper. Saute/fry' till onions are yellow and peppers are pale green. Now back to your pot. Add in salmon pcs, (they should be not quite cooked).
- From now on everything is simmered on low to preserve body. Add in clams with broth, shrimp and 1 qt water. Put in stuff from fry pan. Add in pimento, mushrooms, rosemary, cumin, thyme, oregano and chilies. Stir in lowfat milk a c. at a time. Add in butter and let whole bit simmer for at least one hour. Serve with tossed salad and garlic bread. Can be frzn.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 796g | |
| Recipe makes 6 servings | |
| Calories 679 | |
| Calories from Fat 344 | 51% |
| Total Fat 38.28g | 48% |
| Saturated Fat 12.44g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 2132mg | 89% |
| Potassium 1640mg | 47% |
| Total Carbs 35.52g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 13.45g | 9% |
| Protein 47.47g | 76% |
