4 Serves
73 Mins
Peel and slice the onions and potatoes into rounds. Slice the tomatoes and bell peppers into strips.
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PortugueseVitamin K
21 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
179 µg / 400 µgCalcium
197 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
166 mg / 420 mgPhosphorus
699 mg / 1,250 mgPotassium
2849 mg / 4,700 mgSodium
941 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
11 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Layer the onions, potatoes, tomatoes, and bell peppers in the pot, then season with salt and pepper.
Place the white fish fillets on top of the vegetables and pour in enough fish stock to cover the ingredients. Cover and simmer until the fish is cooked through and potatoes are tender.
15
g82
g47
g
Moroccan