Fish and Crayfish Stew
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
352
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 864 mg | (22 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- 2 shallots
- 1 bunch Dill
- 600 grams Wolf fish fillet
- 2 Tbsps White vinegar
- 20 grams butter
- 125 milliliters fish stock
- salt
- peppers
- 1 cup Crème fraiche
- 100 grams shrimp (cleaned and ready to cook)
- ½ tsp ground paprika
Preparation steps
1.
Rinse, peel and quarter the cucumber lengthwise and scrape out the seeds. Cut the cucumber into 0.5-1 cm (approximately 1/4-inch) thick slices. Peel the shallots and chop very finely. Rinse the dill, shake dry, pluck and chop coarsely. Cut the fish fillets into bite-size pieces and sprinkle with the vinegar.
2.
Meanwhile, melt the butter in a large saucepan and sauté the shallots until translucent. Add the cucumber and saute 1-2 minutes. Pour in the fish stock, season with salt and pepper and add the fish cubes and the crayfish. Simmer over medium heat until the fish is just cooked through, about 6 minutes.
Stir in the creme fraiche and paprika, season with salt and pepper and serve sprinkled with dill.
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