* Exported from MasterCook *

EAST INDIA FISH SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 kg flounder -- 1½ Ibs
2 onions -- sliced
1 cup cream -- 300 ml
1 chicken bouillon cube
salt and freshly ground black pepper
1/2 cup whipping cream
1/2 tsp saffron
tumeric

1. Put sliced onions with the milk and chicken stock cube and blend in an electric blender.
2. Poach the fish in salted water until just tender. Drain and remove bones and keep warm.
3. 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.

Cuisine:
"Pacific Rim"



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Per Serving (excluding unknown items): 443 Calories; 28g Fat (58.1% calories from fat); 38g Protein; 8g Carbohydrate; 1g Dietary Fiber; 183mg Cholesterol; 373mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0

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