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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).
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Ingredients
Directions
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Peel oranges thickly and cut them into slices, collecting released juice.
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Saffron soak in 200 ml of boiling water.
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Bouillon tablet in saffron water.
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Heat oil in frying pan and gently fry onion with cinnamon for 4 minutes.
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Add saffron broth and collected orange juice and bring to the boil.
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Cut the fish into 4 pieces and sprinkle with salt and pepper.
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Place fish in moisture and place orange slices on it.
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Pepper above it.
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Sprinkle coriander over it and fish covered in 10-15 min.
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Softly.
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Stew possibly prepare or transfer in heated tagine (scale with dot lid).
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Tasty with couscous..
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Nutrition
190Calories
Sodium35% DV850mg
Fat8% DV5g
Protein56% DV28g
Carbs3% DV8g
Fiber4% DV1g
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