Fish and Spinach Stew with Saffron

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Fish and Spinach Stew with Saffron
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
353
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie353 cal.(17 %)
Protein31 g(32 %)
Fat22 g(19 %)
Carbohydrates8 g(5 %)
Sugar added2 g(8 %)
Roughage2.1 g(7 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.3 μg(2 %)
Vitamin E4 mg(33 %)
Vitamin K385.3 μg(642 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.9 mg(82 %)
Niacin10.5 mg(88 %)
Vitamin B₆0.7 mg(50 %)
Folate163 μg(54 %)
Pantothenic acid0.6 mg(10 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C58 mg(61 %)
Potassium1,229 mg(31 %)
Calcium232 mg(23 %)
Magnesium107 mg(36 %)
Iron3.9 mg(26 %)
Iodine96 μg(48 %)
Zinc1.2 mg(15 %)
Saturated fatty acids8.4 g
Uric acid65 mg
Cholesterol104 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
400 grams fresh Spinach
500 grams fish fillets (such as pollock, redfish)
3 Tbsps olive oil
2 dried chili peppers (crushed in a mortar)
2 shallots
1 garlic clove
salt
sugar
1 tsp Garam Masala
300 grams Yogurt (0.1% fat)
100 milliliters Whipped cream
1 sm can Saffron
How healthy are the main ingredients?
SpinachWhipped creamolive oilshallotgarlic clovesalt

Preparation steps

1.

Rinse, trim and chop the spinach. Rinse the fish fillets, pat dry and cut into bite-sized pieces. Heat the oil in a large frying pan or wok over high heat and fry the chile peppers.

2.

Peel the shallots and the garlic, chop finely, add to the pan and fry briefly. Add the spinach. Season with salt, 1/2 teaspoon sugar and garam masala. Cover and cook over medium heat until the spinach is soft.

3.

Mix yogurt and cream and add to the spinach. Bring to a boil. Add the fish and stir.

4.

Cover and simmer over low heat until the fish is done. Season to taste with a little salt. Serve sprinkled with saffron.