Braised seafood with root veg 

Braised seafood with root veg


Calories:316 kcal
Preparation:30 min
Ready in:60 min
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


For servings

For the squid
1Garlic cloves finely chopped
2Sardine finely chopped
1Cod fillet approx. 140 g | 1 cup, roughly chopped
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
2tomatoes diced
cayenne pepper
rosemary to garnish


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.


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