Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame. Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an additional 15 minutes. Serve hot over brown rice. Yield: 2 to 4 servings. Variation: Two tablespoons curry powder can be substituted for the saffron threads. Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5636N)
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|Serving Size: 1 Serving (597g)|
|Recipe Makes: 2|
|Calories from Fat: 35 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 48.2mg||15 %|
|Sodium 84.6mg||3 %|
|Potassium 1450.9mg||38 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 14g|
|Protein 24g||34 %|
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Calories per serving: 201
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