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..
-
25 minMain dishcelery, winter carrot, chorizo sausage on one piece, traditional olive oil, tomato cubes, chicken broth tablet, White beans in tomato sauce, tap water, brown baguette,Spanish Meal Soup -
30 minMain dishwok oil, sunflower oil, root, winter carrot, zucchini, radish, curry paste, lemon juice, coconut milk, coconut milk, pangasius fillet, frying oil, flour, egg yolk, beer, protein, celeriac,crispy pangasius with thai vegetables -
180 minMain dishgarlic, Red onion, celery, winter carrot, salt, lean beef roast, traditional olive oil, wheat flour, sprig of rosemary, brown beer, Cheddar Tophat 48, puff pastry fresh, medium sized egg,beef and bear pie -
30 minMain dishwild and white rice, fresh green asparagus, chicken breast, (olive oil, hot curry powder, cucumber, Red onion, fresh fresh mint, lime,chicken skewers with sweet chutney and asparagus rice salad
Nutrition
190Calories
Sodium35% DV850mg
Fat8% DV5g
Protein56% DV28g
Carbs3% DV8g
Fiber4% DV1g
Loved it