6 Serves
103 Mins
Prepare the ingredients by peeling and slicing the plantains and cutting the white fish into chunks using a sharp knife on a cutting board.
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AzerbaijaniVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
162 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
158 mg / 420 mgPhosphorus
592 mg / 1,250 mgPotassium
1495 mg / 4,700 mgSodium
830 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
77 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Heat the coconut oil in a large stock pot over medium heat and sauté the chopped onion and minced garlic until fragrant.
Add the plantains and enough hot water to cover, then bring to a simmer in the stock pot.
Pour in the coconut milk and add the white fish chunks, seasoning the stew with salt and black pepper.
Simmer gently until the fish is cooked through and the plantains are tender, then serve the stew hot using a ladle.
43
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g49
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Moroccan
Tunisian