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Stew with victoria perch
 
 
4 ServingsPTM25 min

Stew with victoria perch


A tasty recipe. The main course contains the following ingredients: fish, oranges, saffron, fish stock, olive oil, red onion (chopped), cinnamon, victorian fillet (fish), chili pepper from the mill, fresh coriander ((15 g) and finely chopped).

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Directions

  1. Peel oranges thickly and cut them into slices, collecting released juice.
  2. Saffron soak in 200 ml of boiling water.
  3. Bouillon tablet in saffron water.
  4. Heat oil in frying pan and gently fry onion with cinnamon for 4 minutes.
  5. Add saffron broth and collected orange juice and bring to the boil.
  6. Cut the fish into 4 pieces and sprinkle with salt and pepper.
  7. Place fish in moisture and place orange slices on it.
  8. Pepper above it.
  9. Sprinkle coriander over it and fish covered in 10-15 min.
  10. Softly.
  11. Stew possibly prepare or transfer in heated tagine (scale with dot lid).
  12. Tasty with couscous..

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Nutrition

190Calories
Sodium35% DV850mg
Fat8% DV5g
Protein56% DV28g
Carbs3% DV8g
Fiber4% DV1g

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