Seafood with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 39,754 cal. | (1,893 %) | ||
| Protein | 2,392.51 g | (2,441 %) | ||
| Fat | 426.43 g | (368 %) | ||
| Carbohydrates | 6,684.13 g | (4,456 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1,963.21 g | (6,544 %) |
| Vitamin A | 173.7 mg | (21,713 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 267.33 mg | (26,733 %) | ||
| Vitamin B₂ | 55.51 mg | (5,046 %) | ||
| Niacin | 11.62 mg | (97 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 9,528.02 μg | (3,176 %) | ||
| Pantothenic acid | 1.37 mg | (23 %) | ||
| Biotin | 12.75 μg | (28 %) | ||
| Vitamin B₁₂ | 30.87 μg | (1,029 %) | ||
| Vitamin C | 31.31 mg | (33 %) | ||
| Potassium | 98,706 mg | (2,468 %) | ||
| Calcium | 15,760.8 mg | (1,576 %) | ||
| Magnesium | 23,614.9 mg | (7,872 %) | ||
| Iron | 715.31 mg | (4,769 %) | ||
| Iodine | 4,860.38 μg | (2,430 %) | ||
| Zinc | 592.4 mg | (7,405 %) | ||
| Saturated fatty acids | 4.84 g | |||
| Cholesterol | 91.38 mg |
Ingredients
- Ingredients
- 480 cans dried cannellini beans (canned)
- 500 grams mixed Shellfish
- 150 grams white fish fillets
- 150 grams Cherry tomatoes
- 1 clove garlic cloves
- 8 Tbsps olive oil
- 6 Tbsps lemon juice
- salt
- freshly ground black peppers
- 1 bunch Basil
Preparation steps
Rinse the beans and drain them. Thaw the seafood in a colander, rinse and pat dry. Rinse the fish, pat dry and cut into cubes about 3 x 3 cm (approximately 1 inch).
Wash the tomatoes and cut in half or quarters. Peel the garlic and cut into slices. In a large skillet, heat 2 tablespoons olive oil, sauté the garlic in it over low heat. Add the seafood and fish and cook everything. Cover and let stand until done, about 5 minutes on low heat (the seafood is already cooked and needs only to be hot).
In a bowl, combine the remaining olive oil with lemon juice, salt and pepper. Rinse the basil, shake dry and chop the leaves coarsely. Stir the beans and the fish and seafood mixture with the dressing. Mix in the basil. Season with salt and pepper.
Either serve the salad slightly warm or leave covered in the refrigerator for several hours. Serve with crusty ciabatta.
