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4 Serves
46 Mins
Heat the olive oil in a large pot over medium-high heat.
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TunisianVitamin E
2 mg / 15 mgVitamin K
134 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
288 µg / 400 µgCalcium
474 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
335 mg / 420 mgPhosphorus
653 mg / 1,250 mgPotassium
2511 mg / 4,700 mgSodium
816 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
18 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Add the onions and cook, stirring occasionally, until they begin to caramelize.
Stir in the carrots and sauté until they start to soften.
Pour in the fish stock and water, then add the potatoes, bay leaves, and whole black peppercorns. Season with salt flakes and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the soup.
Stir in the millet and continue to cook until both the millet and potatoes are tender.
Gently add the fresh white fish fillet cubes to the pot and simmer until the fish is opaque and flakes easily.
Garnish the soup with freshly chopped parsley or fresh dill before serving.
62
g30
g15
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Nigerian