Fish Stew with Rice and Celery
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 351 μg | (176 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 sticks Celery
- 250 grams Long grain rice
- salt
- 2 onions
- 3 Tbsps olive oil
- 2 Tbsps peeled, chopped almonds
- 200 milliliters dry white wine
- 200 milliliters Vegetable broth
- 400 grams chunky Tomatoes (canned)
- 2 bay leaves
- salt
- peppers
- 600 grams Cod
- ½ bunch thyme
Preparation steps
Rinse the celery, trim, cut into cubes and finely dice. Put the rice in 500 ml (approximately 2 cups) of salted boiling water. Add the celery halfway through the cooking time and cook over low heat.
Peel the onions and cut into rings. Heat the oil in a roasting pan or Dutch oven. Sauté the onions and almonds and cook lightly. Add the wine, broth, tomatoes and bay leaves. Season with salt and pepper and let simmer over low heat for 20 minutes.
Meanwhile, rinse the cod, pat dry and cut into 8-12 pieces. Season with salt and pepper. Rinse the thyme, shake dry and strip the leaves. Stir the thyme in the stew 5 minutes before the end of cooking. Place the fish on top, cover and leave until done.
Serve the fish stew with rice and celery. Garnish to taste with thyme.
