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Ingredients
for
4
Middle Eastern Potato and Fish Stew
25 min., ready in 1 hr
Time:
354
calories
Calories:
Health Score:
98 / 100
Ingredientsfor
- Ingredients
- 600 grams new potatoes
- 2 Tomatoes
- 1 onion
- 3 garlic cloves
- 4 Tbsps olive oil
- 1 tsp ground paprika (sweet)
- 1 tsp Harissa powder
- 1 tsp Cumin (ground)
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 500 grams white fish fillets (such as redfish)
- 1 lemon (juice)
- 1 handful parsley
- 1 handful mint
Preparation
1.
Wash and halve potatoes or cut into thick slices. Rinse, core and cut tomatoes into small cubes. Peel and finely chop onion and garlic. In a pot, cook onion and garlic in hot oil until translucent. Sprinkle with paprika, harissa, and cumin and cook briefly. Add broth, potatoes and tomatoes. Season with salt and pepper. Cover and simmer about 20 minutes over low heat. Rinse fish, pat dry and sprinkle with lemon juice. Rinse parsley and mint, shake dry and chop finely leaves.
2.
Place fish on potatoes. Cover and simmer until cooked through, 10-15 minutes. Stir in parsley and mint and season with salt and pepper.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |