4 Serves
97 Mins
Clean and cut the white fish fillets into large, uniform chunks, then set aside. Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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KoreanVitamin E
15 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
105 µg / 400 µgCalcium
143 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
131 mg / 420 mgPhosphorus
893 mg / 1,250 mgPotassium
1033 mg / 4,700 mgSodium
1605 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
108 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
169 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté until translucent, then stir in the minced garlic and cook until fragrant.
Stir in the tomato paste and red chili pepper, cooking for a few minutes to deepen the flavor. Add hot water to create the broth base and bring to a gentle simmer.
Carefully add the fish chunks to the simmering broth. Cover and cook gently until the fish is opaque and flakes easily with a fork.
Season the stew with salt and pepper to taste. Use a ladle to serve the hot stew into bowls.
17
g15
g8
g
American
Italian