Chunky White Fish Stew
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps butter
- 1 onion (finely sliced)
- 1 tsp paprika
- 1 red Bell pepper (deseeded and finely chopped)
- 1 green Bell pepper (deseeded and finely chopped)
- 1 red chili pepper (deseeded and finely chopped)
- 2 medium potatoes (peeled and finely diced)
- ½ cup white wine
- ⅔ cup fish stock
- 2 smoked Haddock fillet (cut into chunks)
- 1 cup canned Sweet corn (drained)
- ½ cup Crème fraiche
- 2 Tbsps chopped parsley
Preparation
Kitchen utensils
2 Pots mit Deckel, 1 Sieve, 1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Small bowl, 1 Tablespoon, 1 Teaspoon, 1 Toothpick, 1 Non-stick pan, 1 Slotted spatula, 1 Wooden spoon, 1 Brush, 1 Peeler
Preparation steps
1.
Heat the butter in a large pan and gently cook the onion until soft but not brown.
2.
Stir in the paprika, chopped bell peppers, chilli pepper and potatoes and cook for 2 minutes, stirring all the time.
3.
Pour in the wine and stock, bring to a boil and simmer gently until the potatoes are tender.
4.
Add the haddock and sweetcorn to the pan, simmer for 5 minutes then stir in the creme fraiche and parsley and season with salt and pepper. Serve in warmed bowls.
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