Potato and Fish Stew

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Potato and Fish Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
411
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie411 cal.(20 %)
Protein38.77 g(40 %)
Fat11.32 g(10 %)
Carbohydrates33.36 g(22 %)
Sugar added0 g(0 %)
Roughage5.05 g(17 %)
Vitamin A171.19 mg(21,399 %)
Vitamin D0.65 μg(3 %)
Vitamin E2.56 mg(21 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.27 mg(25 %)
Niacin12.34 mg(103 %)
Vitamin B₆0.58 mg(41 %)
Folate67.19 μg(22 %)
Pantothenic acid1.49 mg(25 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂4.18 μg(139 %)
Vitamin C33.9 mg(36 %)
Potassium1,615.39 mg(40 %)
Calcium144.75 mg(14 %)
Magnesium100.44 mg(33 %)
Iron2.22 mg(15 %)
Zinc1.94 mg(24 %)
Saturated fatty acids6.07 g
Cholesterol185.49 mg

Ingredients

for
4
Ingredients
1 shallot
1 Fennel bulb
1 Cucumber
500 grams waxy potatoes
2 Tbsps butter
1 Tbsp Pastry flour
200 milliliters dry white wine
600 milliliters fish stock
400 grams fish fillets (such as salmon and pollock)
200 grams King prawn (ready to cook)
2 Tbsps Crème fraiche
1 tsp Horseradish (from a jar)
salt
1 tsp lemon juice
peppers
1 Tbsp freshly chopped parsley
How healthy are the main ingredients?
potatoHorseradishparsleyshallotFennel bulbCucumber

Preparation steps

1.

Peel shallot and cut into rings. Rinse, trim and roughly chop fennel bulb. Chop fennel leaves and set aside for garnish. Peel cucumber, cut in half lengthwise, scrape out seeds and cut halves into pieces. Peel, rinse and cut potatoes into pieces. In a pan, cook prepared vegetables (except for the cucumber) in melted butter until translucent. Sprinkle with flour and add wine. Add fish stock, bring to a boil and simmer over low heat, stirring occasionally, about 15 minutes.

2.

Rinse fish, pat dry and cut into bite-sized pieces. Rinse prawns and drain. Add fish, prawns and cucumber to pan and cook over low heat, about 5 minutes. Finally, stir in crème fraîche and season with mustard, salt, lemon juice and pepper. Serve sprinkled with parsley and fennel leaves.