4 Serves
86 Mins
33 g
32 g
10 g
Peel and dice the onions and boiling potatoes into uniform pieces using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Boiling Potatoes
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KoreanVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
163 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
403 mg / 1,250 mgPotassium
1092 mg / 4,700 mgSodium
1244 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat and sauté the onions until translucent.
Add the boiling potatoes to the pot and cover with water or stock, simmering until the potatoes are tender.
Gently poach the smoked haddock in the simmering liquid until the fish flakes easily, then remove the fish and flake it into bite-sized pieces.
Stir in the milk and return the flaked fish to the pot, seasoning with salt and pepper to taste before serving hot.
Olive Oil
Water
Smoked Haddock
Salt And Pepper
Milk
Vitamin A
56 µg / 900 µgVitamin C
20 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
163 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
403 mg / 1,250 mgPotassium
1092 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
17
g11
g14
g
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NepaliZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgAlcohol
0 g