Hungarian Fish Stew
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
627
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,203 mg | (30 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 168 μg | (84 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram fish fillets (ready to cook, skinless)
- 2 Tbsps lemon juice
- salt
- 100 grams Bacon (thinly sliced)
- 2 onions
- 2 garlic cloves
- 3 Tbsps Pastry flour
- 125 grams Sour cream
- 2 Tbsps vegetable oil
- 1 Tbsp ground paprika (sweet)
- 1 generous pinch cayenne pepper
- 1 Tbsp Tomato paste
- 125 milliliters Red wine
- 125 milliliters Broth
- 1 Tbsp chopped parsley
Preparation steps
1.
Rinse fish fillets, pat dry and cut into bite-sized pieces. Drizzle with lemon juice and season with salt and pepper.
2.
Cut bacon into thin strips. Peel onions and garlic and chop finely.
3.
Place 2 tablespoons of flour into a shallow dish and turn fish pieces in it.
4.
Heat oil in a large pan and cook fish pieces, turning, on high heat until light brown. Remove from pan and keep warm.
5.
Cook bacon, onions and garlic until translucent. Season with paprika and cayenne pepper. Add tomato paste, wine and broth and bring to a boil.
6.
Combine sour cream and flour, add to tomato mixture. Return fish to the pan and simmer briefly. Sprinkle with parsley and serve.
