Fish and Paprika Stew
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (finely diced)
- 2 garlic cloves (finely diced)
- 2 Tbsps butter
- 2 Tbsps Curry powder
- 1 tsp paprika
- 1 ⅔ cups floury potatoes (diced)
- ⅜ cup dry white wine
- 1 cup fish stock
- 2 red peppers (cut into strips)
- 3.333 cups Carp (ready-to-eat, skinless, diced)
- ⅞ cup cream (at least 30% fat)
Preparation steps
1.
Fry the onion and the garlic in hot butter for 1-2 minutes. Add the curry and paprika powder and stir in the potatoes. Deglaze with the white wine and fish stock and simmer on a medium/low heat for approx. 10 minutes, stirring occasionally.
2.
Add the peppers and simmer for a further 10 minutes. Add a little more stock if necessary. Stir in the fish and the cream, then turn down the heat and leave to steep for 10 minutes. Season with salt and ground black pepper and serve.
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