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COCONUTTY
Fish stew with leeks and beans in grilled vegetable sauce
Pangasius fillet with leek, white beans and almonds.
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Ingredients
Directions
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Wash and cut the leek into 5 cm pieces.
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Heat the butter in a frying pan and stew the leek with salt for 5 minutes on medium heat with the lid on the pan.
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Place the fish on the leek, sprinkle with salt and salt, put the lid on the pan and simmer for about 8 minutes.
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Meanwhile, rinse the beans in a colander, drain and heat together with the sauce for 4 minutes on low heat in a saucepan.
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Divide the beans over deep plates, spoon the leek and fish, crumble the cheese and sprinkle with the almonds.
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Nutrition
500Calories
Sodium37% DV880mg
Fat34% DV22g
Protein72% DV36g
Carbs10% DV31g
Fiber72% DV18g
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