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Ingredients
for
4
Fish Stew with Vegetables in Cream Sauce
30 min., ready in 50 min.
Time:
483
calories
Calories:
Health Score:
87 / 100
Ingredientsfor
- Ingredients
- 200 grams Snow peas
- 150 grams Cherry tomatoes
- 2 scallions
- 1 garlic clove
- 1 centimeter fresh ginger
- 1 can Corn (approximately 212 ml)
- 2 Tbsps vegetable oil
- 200 grams fresh button Mushroom
- 250 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- cayenne pepper
- 1 splash Lime juice
- 600 grams white fish fillets (such as cod, redfish, Heillbutt)
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation
1.
Rinse and peel vegetables. Halve snow peas diagonally. Halve tomatoes. Chop white parts of scallions and cut green parts into narrow strips.
2.
Peel garlic and ginger and chop finely. Drain corn well.
3.
Heat oil in a saucepan and saute white parts of scallions, garlic and ginger. Add snow peas and mushrooms and cook for 2-3 minutes. Add tomatoes, corn, broth, and creme fraiche. Season with salt and pepper and simmer for another 6-8 minutes on medium heat. Season with lime juice.
4.
Rinse and pat dry fish, cut into bite-sized pieces, season with salt, pepper and lemon juice and add to vegetable sauce. Cover and simmer for 5-7 minutes on low heat. Place stew in warmed plates and garnish with green scallions. Serve.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |