Slow Cooker Seafood Stew
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 35 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 64.1 μg | (107 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,667 mg | (42 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 171 μg | (86 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 1 Leek (sliced and washed)
- 2 cloves garlic cloves (minced)
- 1 tsp paprika
- ½ tsp dried oregano
- 2 cups canned Tomatoes
- 4 cups fish stock
- 4 cups firm, white Fish (pin-boned and chopped)
- flat-leaf parsley (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a casserole dish set over a medium heat until hot.
2.
Add the leek, garlic, and a little salt. Sweat for 5 minutes, stirring occasionally, until softened.
3.
Add the paprika and oregano, stir well, and cover with the chopped tomatoes and stock.
4.
Add the fish, stir well, and pour everything into a slow cooker. Cover and cook on low for 4 hours until the fish is starting to flake.
5.
Season to taste with salt and pepper and garnish with chopped parsley before serving.
