Mediterranean Fish Stew
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
42.4g
Energy (kJ)
1534kJ
Energy (kcal)
366kcal
Carbohydrate incl. fibre (g)
8.2g
Carbohydrate excl. fibre (g)
6.6g
Sugar (g)
1.6g
Fibre (g)
1.5g
Fat (g)
17.5g
Saturated fat (g)
3.7g
Unsaturated fat (g)
10.7g
Monounsaturated fat (g)
6.8g
Polyunsaturated fat (g)
2.3g
Trans fat (g)
0.1g
Cholesterol (mg)
95mg
Sodium (mg)
583mg
Salt (g)
1.46g
Vitamin A (IU)
2493IU
Vitamin C (mg)
5.5mg
Calcium (mg)
47mg
Iron (mg)
1.53mg
Potassium (mg)
891mg
Total
212.0g
7668kJ
1829kcal
40.8g
33.2g
7.9g
7.7g
87.3g
18.5g
53.3g
33.8g
11.3g
0.5g
473mg
2914mg
7.28g
12464IU
27.3mg
233mg
7.64mg
4457mg
- 1 kg mixed fish and seafood such as salmon and cod, cut into chunks together with some raw prawns
- 2 tbsp olive oil
- 5 grams fennel seeds
- 5 grams thyme
- 1 bay leaf
- Generous pinch of saffron
- 20 g Bertolli with Butter
- 2 cloves garlic, finely chopped
- 20 g flour
- 28 grams Knorr Fish Stock Pot dissolved in
- 500 ml boiling water
- 2 tbsp tomato puree
- 1 carrot, cut into short thin strips and blanched
- 4 spring onions, cut into short fine strips
- 5 grams fresh basil, to garnish