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..
-
20 minMain dishbaminestje, chicken broth tablet, spring / forest onion, fresh coriander, fresh fresh mint, fresh spinach, sesame oil, lime juice, Thai fish sauce, smoked chicken fillet, unsalted peanut, Red pepper,salad of noodles, herbs and smoked chicken -
30 minMain dishpandan rice, Broccoli, oil, red curry paste, chestnut mushrooms, miniature flasks, Red pepper, eggplant,mushroom-vegetable curry -
30 minMain dishself-raising flour, egg, salt, semi-skimmed milk, butter, fillet steaks, onions, caraway seed, sauerkraut,czech pork steaks -
20 minMain dishfrozen cod fillet, Broccoli, new potatoes, liquid margarine, water, fish bouillon tablet, mustard, crème fraiche light, bunch onion,potato broccoli stew with cod
Nutrition
190Calories
Sodium35% DV850mg
Fat8% DV5g
Protein56% DV28g
Carbs3% DV8g
Fiber4% DV1g
Loved it