Eastern European Fish Stew
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,310 mg | (33 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 165 μg | (83 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions (finely chopped)
- 1 Tbsp butter
- 3 cloves garlic cloves
- 1 red chili pepper (deseeded and finely chopped)
- 1 red pepper (trimmed, deseeded and finely diced)
- 1 tsp sweet paprika
- ½ cup dry white wine
- 3 cups fish stock
- 4 cups Freshwater fish fillets (cut into bite-sized pieces)
- 2 Tbsps lemon juice
- 2 Tbsps parsley (finely chopped)
Preparation steps
1.
Sweat the onions in butter until translucent, then press the garlic into the pan, stir in the chili, diced pepper and paprika and cook for a few minutes.
2.
Deglaze with the wine and fish stock and bring to the boil.
3.
Sprinkle the fish pieces with lemon juice, leave to stand for a few minutes then add to the hot (but not boiling) soup and leave to stand for about 3 minutes. Season to taste.
4.
Serve sprinkled with parsley.
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