Try this Fish and Vegetable Stew recipe, or contribute your own.
Suggest a better descriptioncooking time: about 1 hour. dice the root vergetable, the tomatoes, the potatoes and the onions. Chop te other vegetables. Put all the vegatbles, salt and pepper and water into a saucepan and cook until potatoes almost are tender. Cut fish up into serving pieces, brush white oil and roll in flour. Put the fish on the vegetables. Continue to cook for another 30 minutes, basting the fish with the sauce. If you like, the fish can be put in whole at the beginning, and vegetables can be arranged and cooked in an ornamental pattern. A Rumaniah dish. Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 10 | ||
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Calories: 380 | ||
Calories from Fat: 135 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 107.5mg | 33 % | |
Sodium 135.2mg | 5 % | |
Potassium 1029.8mg | 27 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 18.6g | ||
Protein 37.9g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 380
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