| 1 x leek |
1/8 leek |
$1.88 per pound
|
$0.05 |
| 1/4 c. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 4 clv garlic, peeled & chopped |
1/2 garlic garlic |
$4.00 per pound
|
$0.01 |
| 1 x fennel bulb, sliced |
1/8 fennel bulb |
$2.10 per pound
|
$0.14 |
| 1 x onion, peeled & minced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 med carrot, diced |
1/8 carrot |
$1.49 per pound
|
$0.03 |
| 2 x tomatoes |
1/4 tomatoes |
$1.99 per pound
|
$0.07 |
| 1 c. fish stock or possibly 1 c. clam juice saffron twig |
2 tablespoons |
$2.99 per 15 ounces
|
$0.21 |
| 2 sprg thyme |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 1 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp cayenne |
0.03 teaspoon |
$3.65 per 3 ounces
|
$0.00 |
| 1/2 lb sea bass, cut in 1 1/2" cubes |
1 oz |
$12.50 per pound
|
$0.78 |
| 1/2 lb red snapper, cut in 1 1/2" cubes |
1 oz |
$5.99 per pound
|
$0.37 |
| 1/2 lb sea scallops, cut in 1 1/2" cubes |
1 oz |
$9.99 per pound
|
$0.62 |
| 1/2 lb medium shrimp, peeled & deveined |
1 oz |
$6.99 per pound
|
$0.44 |
| 6 x gelatin leaves salt & pepper to taste |
3/4 gelatin |
n/a
|
|
| Total per Serving |
$2.87 |
| Total Recipe |
$22.94 |
Suggestions?