Pour oil into a pan and add garlic, onions, courgettes, fennel, leeks, sweetcorn and bay leaves. Lightly fry for 5 minutes. Make a fish stock liquid with the cube and the water. Add fish stock to the pan to cover vegetables and leave for 10-15 minutes. Add the lenom juice and parsley and seve.
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|Serving Size: 1 Serving (1474g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 257 (85%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 34.1mg||1 %|
|Potassium 129mg||3 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 10.6g|
|Protein 1.8g||3 %|
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Calories per serving: 304
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