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East India Fish Soup

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Ingredients
  Flounder/Sole 1 1⁄2 Pound
  Onions 2 , sliced
  Potatoes 2 Large, sliced
  Milk 10 Ounce
  Chicken stock cubes 1
  Salt To Taste
  Thick cream 2 1⁄2 Cup (40 tbs)
  Saffron 1⁄2 Teaspoon
  Tumeric 1 Teaspoon
  Freshly ground black pepper To Taste
Directions

Put sliced onions and potatoes with the milk and chicken stock cube and cook until potatoes are soft.
Blend in an electric blender.
Poach the fish in salted water until just tender.
Drain and remove bones and keep warm.
Put the blended mixture over a low heat and add cream and saffron and tumeric and bring to boil.
Add the pieces of fish and season again if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3457 Calories from Fat 2116

% Daily Value*

Total Fat 240 g369.7%

Saturated Fat 145.7 g728.6%

Trans Fat 0 g

Cholesterol 1177 mg392.3%

Sodium 2265.1 mg94.4%

Total Carbohydrates 174 g57.9%

Dietary Fiber 20.2 g80.7%

Sugars 31.9 g

Protein 165 g330.2%

Vitamin A 187.3% Vitamin C 259.2%

Calcium 98.5% Iron 52.9%

*Based on a 2000 Calorie diet

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East India Fish Soup Recipe