Braised seafood with root veg 

Braised seafood with root veg

(0)

Calories:316 kcal
Difficulty:easy
Preparation:30 min
Ready in:60 min
Vegetable
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories316 kcal(16%)
Protein24 g(48%)
Fat11 g(14%)
Carbohydrates34 g(13%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

For the squid
1Garlic cloves finely chopped
2Sardine finely chopped
1Cod fillet approx. 140 g | 1 cup, roughly chopped
1eggs
1 tablespoonwhite breadcrumbs
1 tablespoonfresh Herbs rosemary and thyme
4Squid tube ready-to-eat
For the stew
2carrots sliced
1onions finely diced
2Garlic cloves finely diced
2 tablespoonsolive oil
2 ⅔ cupswaxy potatoes peeled and diced
1 tablespoontomato puree
1 sprigrosemary
3 ½ cupsvegetable stock
Saffron
2tomatoes diced
cayenne pepper
rosemary to garnish

Directions

1 Mix together the garlic, sardines, cod, egg, breadcrumbs and herbs. Season with salt and pepper and stuff the mixture into the squid tubes. Secure with toothpicks.
2 To make the stew, fry the carrots, onions and garlic in hot oil. Stir in the potatoes, tomato puree and the rosemary and quench with a little stock. Add the saffron and the tomatoes to the stew and simmer for approx. 10 minutes.
3 Add the squid tubes to the stew and allow to cook for 15 minutes. Season with salt and cayenne pepper and serve garnished with rosemary.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags