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Bacalao

Fish stew

IngredientsConvert
  • 450 g cod fish, fillets, cut into 3cm pieces
  • 390 g canned tomatoes, crushed
  • 130 ml water
  • 4 clove garlic cloves, minced
  • 1 pcs onion, diced
  • 1 pcs red chili pepper, chopped
  • 4 tbsp coriander, fresh, chopped
  • 2 tbsp olives, pimento-stuffed, sliced
  • 2 tbsp olive oil
  • 1 tbsp capers
  • 1 tsp oregano, dried
  • 1/2 tsp fresh ground salt
Preparation

  1. Heat oil in a large high-sided skillet over medium heat.
  2. Add onion and cook, stirring occasionally, until softened, about 2 minutes.
  3. Add garlic and cook, stirring, for 1 minute.
  4. Add fish, tomatoes, and their juices, chili pepper, cilantro, olives, capers, oregano, and salt; stir to combine. Add up to 150ml water if the mixture seems dry.
  5. Cover and simmer for 20 minutes over medium-low heat.
  6. Remove from the heat and serve warm.

Good points

  • Very high in magnesium
  • Very high in phosphorus
  • High in potassium
  • Very high in selenium
  • High in vitamin A
  • High in vitamin C

Information
Preparation time: 45 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 178.59 kcal
Carbohydrates: 10.74 g
Cholesterol: 48.38 mg
Sugar: 5.16 g
Protein: 21.72 g
Fat: 5.62 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com