Carp Stew with Red Peppers
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 250 grams potatoes
- 2 red Bell pepper
- 2 Tbsps butter
- 2 Tbsps Curry powder
- 1 tsp ground paprika
- 100 milliliters dry white wine
- 250 milliliters fish stock
- 500 grams Carp (ready to cook and skinless)
- 200 milliliters Whipped cream
- salt
- peppers
Preparation steps
1.
Peel the onion, garlic and potatoes and finely dice. Rinse the bell peppers, cut in half, trim and cut into strips. Sauté the onion and garlic in hot butter for 1-2 minutes. Sprinkle with the curry and paprika and mix in the potatoes. Add the white wine and fish stock and simmer for about 10 minutes, stirring occasionally.
2.
Then add the bell peppers and simmer for about 10 minutes. Pour in a little stock as required. Rinse the carp, pat dry, dice and add to the stew. Cook on low heat for about 10 minutes only. Season with salt and pepper and serve.
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