Filter
Reset
Sort ByRelevance
Shannon Patrick Koller
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel oranges thickly and cut them into slices, collecting released juice.
-
Saffron soak in 200 ml of boiling water.
-
Bouillon tablet in saffron water.
-
Heat oil in frying pan and gently fry onion with cinnamon for 4 minutes.
-
Add saffron broth and collected orange juice and bring to the boil.
-
Cut the fish into 4 pieces and sprinkle with salt and pepper.
-
Place fish in moisture and place orange slices on it.
-
Pepper above it.
-
Sprinkle coriander over it and fish covered in 10-15 min.
-
Softly.
-
Stew possibly prepare or transfer in heated tagine (scale with dot lid).
-
Tasty with couscous..
-
120 minMain disheggplant, shiitake, traditional olive oil, wine sauerkraut, garlic powder, fresh dough for pizza and foccacia, medium sized egg, sour cream, fresh dill,aubergine sauerkraut pie -
20 minMain dishSpaghetti, Broccoli, oil, onion, Red pepper, cooking cream, pesto rosso, grated cheese,spaghetti with pesto rosso and broccoli -
30 minMain dishcourgettes, minced beef, chili powder, cinnamon, freshly ground black pepper, couscous, raisins, fresh fresh mint,zucchini stuffed with spicy minced meat -
30 minMain dishnew potatoes, fresh peas, fresh green asparagus tip, lemon, extra virgin olive oil, coarse Zaanse mustard, liquid honey, bunch onion, fresh fresh mint, Party favorite lamsham,potato salad with lamb ham and spring vegetables
Nutrition
190Calories
Sodium35% DV850mg
Fat8% DV5g
Protein56% DV28g
Carbs3% DV8g
Fiber4% DV1g
Loved it