Steamed Mussels and Pollock with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 20 μg | (100 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 22.9 μg | (763 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,082 mg | (52 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 455 μg | (228 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 351 mg | |||
| Cholesterol | 393 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Pollock (or cod)
- 4 large white onions
- 150 milliliters white wine
- 250 milliliters fish stock
- 1 kilogram mussels (or clams)
- salt
- freshly ground peppers
- lemon juice
- cold-pressed olive oil
- 800 grams starchy potatoes
- Dried thyme
Preparation steps
Drizzle the pollock with lemon juice. Rinse the mussels, remove the beards and discard any open shells.
Peel the onions, quarter and thinly slice. Heat 4 tablespoons olive oil in a saucepan and sweat the onions until softened. Add the wine and fish stock and bring to a boil. Add the mussels, cover and cook until the shells open. Remove from the pot and set aside. Discard any unopened shells. Boil the liquid down and season with salt and pepper. Return the mussels to the pan, cover and set aside to keep warm.
Meanwhile, steam the pollock until cooked to your liking. Season with salt and pepper.
Scrub the potatoes thoroughly and cook in salted water until fork-tender. Let cool briefly, peel and mash with 4-5 tablespoons olive oil and 1 teaspoon dried thyme. Season with salt and pepper. Arrange the mussels, pollock and mashed potatoes on serving plates. Serve immediately with a glass of white wine, if desired.
