Try this Ratatouille and Cod Stew recipe, or contribute your own.
Suggest a better descriptionIn a large stockpot, heat olive oil and saute onions, garlic, green pepper, eggplant and zucchini 5 minutes, stirring frequently. Add clam broth, canned tomatoes, basil, parsley, thyme, salt and pepper. Bring to a boil, lower heat and simmer 15 minutes. Add fish and simmer 8 minutes or until it is opaque and flakes easily with a fork. Serve stew over rice. Makes 6 servings. From Newsday (Long Island Newspaper), "Cinderellas of the Sea", by Marie Blanco p.65, January 13, 1993.
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Serving Size: 1 Serving (512g) | ||
Recipe Makes: 6 | ||
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Calories: 225 | ||
Calories from Fat: 26 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 64.2mg | 20 % | |
Sodium 262.2mg | 9 % | |
Potassium 1419.7mg | 37 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 14g | ||
Protein 30.9g | 44 % | |
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: 225
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