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Caldo Pescado
A delicious recipe prepared by
sibergrrl
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Nutrition Facts
| Serving Size | 1 cup | ||
|---|---|---|---|
| Number of Servings | 4 | ||
| Amount Per Serving | |||
| Calories | 324 | ||
| Calories from Fat | 30 | ||
| % Daily Value* | |||
| Total Fat | 11.3 g | 17 % | |
| Saturated Fat | 1.9 g | 9 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 2 g | ||
| Monounsaturated Fat | 7 g | ||
| Cholesterol | 30 mg | 10 % | |
| Sodium | 520 mg | 22 % | |
| Potassium | 990 mg | 28 % | |
| Total Carbohydrate | 40 g | 13 % | |
| Dietary Fiber | 9 g | 35 % | |
| Sugars | 14 g | ||
| Other Carbs | 0 g | ||
| Protein | 20.5 g | 41 % | |
| Vitamin A | 6 % | ||
| Vitamin C | 153 % | ||
| Calcium | 11 % | ||
| Iron | 8 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 4 % | ||
| Vitamin K | 19 % | ||
| Thiamin | 16 % | ||
| Riboflavin | 19 % | ||
| Niacin | 22 % | ||
| Vitamin B6 | 28 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 30 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 16 % | ||
| Phosphorus | 31 % | ||
| Iodine | 0 % | ||
| Magnesium | 15 % | ||
| Zinc | 5 % | ||
| Selenium | 38 % | ||
| Copper | 0 % | ||
| Manganese | 15 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 2 servings of Fish, sea bass, mixed species, raw (1 fillet)
- 1 serving of Tomato - Fresh Ripe (1oz)
- 1 serving of Potato
- 4 servings of Carrot (fresh)
- 1 serving of Spices, oregano, dried (1 tsp, leaves)
- 2 servings of Peppers, hot chili, green, raw (1 pepper)
- 6 servings of Limes, raw (1 fruit (2" dia))
- 1 serving of Epazote, raw (1 sprig)
- 1 serving of Onions, sweet, raw (1 onion)
- 1 serving of Celery, one stalk
- 2 servings of Olive oil extra virgin
- 1 serving of Cilantro
- 1 serving of Spices, bay leaf (1 tsp, crumbled)
- 4 servings of Soup, stock, fish, home-prepared (1 cup)
Recipe Description
use fish stock or Saute onion, garlic, celery and fish heads and bones, add cilantro, celery and salt boil for 30 mins. remove heads and/bones and strain. Grind the chile guajillo in blender with 1/3 cup stock, strain. heat in pot. add epazote and tomatoes 4 mins. add potatoes and carrots. cook 15 minutes. add oregano and fish. cook till tender
Latest Eaters
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abm1321 ate this food Friday, March 9
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Jurungo ate this food Tuesday, November 8, 2011
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lagsmash ate this food Thursday, July 21, 2011
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lucylu257 ate this food Thursday, June 2, 2011
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alejandrar_132 ate this food Monday, May 9, 2011
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