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..
-
40 minMain dishsaffron, butter, leeks, basmati rice, Meat bouillon, vortexed apricots, garnish almonds, fresh ginger root, extra virgin olive oil, tenderloin,pork tenderloin with apricot-almond compote
-
25 minMain dishpotatoes, olive oil, chorizo sausage, endive, mustard, mayonnaise, sweet onions,warm potato endive salad
-
30 minMain dishchicory, mashed potatoes, rusks, olive oil, bacon patches, flour, onions, ketjapmarinademanis,bacon steaks with chicory from the oven
-
35 minMain dishpeppers red, tofu stir-fry mince, leeks, cinnamon, onions, olive oil, White rice, raisins,stuffed peppers with raisin rice
Nutrition
190Calories
Sodium35% DV850mg
Fat8% DV5g
Protein56% DV28g
Carbs3% DV8g
Fiber4% DV1g
Loved it