1 kg
waxy potatoes
250 g
onions
120 g
chorizo (spanish pepper salami)
450 ml
vegetable broth
600 g
salmon filet, skin removed
salt
150 g
cocktail tomatoes
5 stalks
basil
100 ml
cream
pepper
coriander powder
1.5 kg
waxy potatoes
375 g
onions
180 g
chorizo (spanish pepper salami)
675 ml
vegetable broth
900 g
salmon filet, skin removed
salt
225 g
cocktail tomatoes
7 1/2 stalks
basil
150 ml
cream
pepper
coriander powder