Creamy fish stew from OneRoastVegetable.com
Preheat oven to 350
Slice the white part of the leek in half and rinse out sand. Slice thinly.
Rinse the potatoes and slice thinly. Place potatoes in greased casserole dish (with a lid) and sprinkle with salt and pepper.
In a small sauce pan, cook the leeks in the butter about 5 minutes to soften. Add white wine and spinach. Cook just until spinach wilts, about 1 minute.
Dump the sauce pan ingredients on top of the potatoes.
Add the chicken stock and cream. Stir to mix ingredients in casserole. Sprinkle with salt and pepper.
Cover and bake 30 to 40 minutes.
Place the fish on top of the potatoes. Sprinkle with salt, pepper and nutmeg.
Place back in the oven with no cover and cook for 15 to 20 minutes until fish is cooked through.
Serve in a soup bowl with a bit of the broth and a piece of fish on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (658g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 651 | ||
Calories from Fat: 236 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 15.3g | 76 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 153.5mg | 47 % | |
Sodium 372.4mg | 13 % | |
Potassium 2269.5mg | 60 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 53.7g | ||
Protein 42.6g | 61 % | |
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: 651
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