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Suggest a better descriptionTO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 min. Strain through cheesecloth. FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill. THE CHAPARRAL LINCOLN DRIVE, PHOENIX WINE:POUILLY-FUISSE,LOUIS JADOT From the
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Serving Size: 1 Serving (1112g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 78 | ||
Calories from Fat: 42 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 371.1mg | 13 % | |
Potassium 358.3mg | 9 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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