Nutrition balance score
Great
Glycemic Index
76
High
Glycemic Load
27
High
Nutrition per serving
Calories386 kcal (19%)
Total Fat10.9 g (16%)
Carbs35.5 g (14%)
Sugars4.8 g (5%)
Protein33.2 g (66%)
Sodium580.1 mg (29%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
45mlolive oil
1onion
medium, thinly sliced
Garlic
to taste, finely chopped
2 tablespoonstomato purée
600mlcourt bouillon
or water
125mldry white wine
6potatoes
medium, peeled and thinly sliced
2bay leaves
1 teaspoonsalt
black pepper
large
basil
½ teaspooncayenne pepper
750gwhite fish
firm, cut into 4 cm chunks
300mlyogurt
mixed with 1 en
egg
beat
2 tablespoonsparsley
finely chopped
Instructions
Step 1
Heat the oil in a large pan and fry the onion and garlic until soft.
Step 2
Stir in the tomato purée then add the court bouillon or water, wine, potatoes, bay leaves, seasoning, basil and Cayenne pepper.
Step 3
Cook over a medium heat, covered, for about 10 minutes.
Step 4
Add the fish and cook for a further 15 minutes until the potatoes are tender.
Step 5
Stir in the parsley and yogurt mix and heat through but do not boil.
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