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INDIANA09
Mediterranean fish stew with couscous
Mediterranean fish stew with pangasius fillet, fennel, couscous and parsley.
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Ingredients
Directions
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Bring the water to a boil. Add the couscous, oil and possibly salt.
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Remove the pan from the heat and let the couscous swell. Cover until use.
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Remove the stems and a piece from the underside of the fennel tubers. Halve the tubers in length, remove the hard core and cut the tuber into thin parts.
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Cut the cream look. Heat the rest of the oil in the frying pan and fry the fennel with the garlic and cumin for 5 min.
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Add the tomato pieces and some pepper and bring to the boil. Turn down the heat and cover 10 min.
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Meanwhile, cut the pangasius ilet into 2 cm pieces. Sprinkle with salt and salt and add the last 5 minutes to the fennel oven to cook.
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Meanwhile, cut the parsley fine. Cut the lemon into wedges. Sprinkle the fish stew with the parsley and serve with the couscous and lemon wedges.
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Nutrition
640Calories
Sodium23% DV560mg
Fat28% DV18g
Protein84% DV42g
Carbs23% DV70g
Fiber52% DV13g
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