A deliciously flavourful way to cook white fish. I obtained this recipe from a Peruvian friend of mine!
1. Fry the green onion and garlic in oil.
2. Add the tomatoes and fish stock, bring to a boil.
3. Once boiling, sit fish strips on top. Do not mix!
4. Cover and simmer for about 7 minutes. Gently, with a spatula, turn the strips over to cook evenly.
5. Simmer until fish flakes easily with a fork (approx. 5 - 7 more minutes).
6. Add jalapeno on top, and squirt the lime over the stew.
7. Serve over rice.
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 4 | ||
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Calories: 628 | ||
Calories from Fat: 123 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 59.7mg | 18 % | |
Sodium 108.1mg | 4 % | |
Potassium 768mg | 20 % | |
Total Carbohydrate 95.4g | 28 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 90.3g | ||
Protein 28.4g | 41 % | |
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: 628
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