"Cataplana" of Whitefish baked with potatoes, onions and celery.
Make a "sauté" of onion with garlic in olive sauce. After 2 min, add the celery, the bouillon cube and salt. Cover the pan and cook for 3 minutes. Add the slices of hake and potatoes and sprinkle them with white wine. Stir again with salt, pepper and a small portion of water. With the covered pan, simmer for 12 minutes over medium heat. Meanwhile, 5 minutes before the end, add the parsley grossly chopped into the pan. In separate, steam the broccoli with a pinch of salt, for 7 min.
Serve the prepared of fish accompanied by the broccoli and home made mayonese.
Bon Apetit!
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 36 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.3mg | 1 % | |
Potassium 170.7mg | 4 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 5g | ||
Protein 1.2g | 2 % | |
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: 36
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