Fish Stew
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
617
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 55.6 μg | (93 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 2,032 mg | (51 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 shallots
- 3 carrots
- 300 grams potatoes
- 1 Papaya
- 3 sticks Celery
- 100 grams streaky Bacon
- 2 Tbsps vegetable oil
- 600 milliliters fish stock
- 400 grams peeled Tomatoes (canned)
- 3 Tbsps Cognac
- 2 Tbsps sherry
- 1 generous pinch cayenne pepper
- 1 bay leaf
- 1 tsp black peppercorns
- ½ tsp ground thyme
- 2 cloves
- 600 grams Pollock
- 2 Tbsps chopped cilantro
- salt
- freshly ground peppers
Preparation steps
1.
Peel and coarsely chop the shallots. Peel and dice the carrots and potatoes. Cut the papaya in half, scrape out the black seeds and cut the flesh into 1 cm (approximately 1/2-inch) cubes. Rinse the celery and cut into 5 mm (approximately 1/4-inch) thick slices. Dice the bacon finely.
2.
Heat the oil in a saucepan and saute th
3.
Rinse the fish, pat dry and cut into 1-2 cm (approximately 1/2-3/4-inch) cubes. Add the fish and the cilantro to the stew, remove from the heat and let the stew stand for 5 minutes to cook the fish. Season with salt and pepper.
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