| 8 c. fish stock or possibly 8 c. vegetable stock |
1 1/3 cups |
$2.99 per 15 ounces
|
$2.29 |
| 1 med red onion, minced |
1/6 onion |
$0.99 per pound
|
$0.05 |
| 2 clv garlic, chopped |
1/3 garlic garlic |
$4.00 per pound
|
$0.01 |
| 2 stalk celery, minced |
1/3 stalk |
$1.99 per pound
|
$0.06 |
| 2 x carrot, minced |
1/3 carrot |
$1.49 per pound
|
$0.07 |
| 1 x red bell pepper, minced |
1/6 bell pepper |
$3.29 per pound
|
$0.14 |
| 1 x 19 ounce can stewed tomato, minced |
3 1/6 fl oz |
$1.25 per 14 1/2 ounces
|
$0.31 |
| 1/2 tsp dry basil |
0.08 teaspoon |
$2.59 per cup
|
$0.00 |
| 1/2 tsp dry oregano |
0.08 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1/2 tsp dry sage |
0.08 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 tsp black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 x bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 1/2 c. red wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| 1 c. canned clam, rinsed |
2 tablespoons |
$3.09 per 6 1/2 ounces
|
$0.67 |
| 1 sm swordfish, steak, cubed, (about 1 c. per steak) |
1/6 swordfish |
$15.00 per pound
|
$0.75 |
| 1 c. peeled shrimp |
2 tablespoons |
$6.99 per pound
|
$0.61 |
| Total per Serving |
$5.25 |
| Total Recipe |
$31.53 |
Suggestions?